CHICKEN TERIYAKI NOODLE BOWLS

SERVES 4 PREP 15 MINS COOK 25 MINS PER SERVE 3195kj COST $$

1 cup frozen edamame in pods 270g soba noodles 200g green beans, finely sliced 2 tsp sesame oil 500g chicken thigh fillets ¾ cup teriyaki marinade 2 tbsp peanut oil ½ cup panko crumbs 2 tbsp black and white sesame seeds Japanese mayonnaise, to serve GINGER PICKLED VEGIES 1 carrot, peeled into ribbons 4 red radish, thinly sliced 2 tbsp pickled pink ginger, plus 2 tbsp pickling liquid

1 Bring a saucepan of water to boil. Blanch edamame 1 minute. Remove from water with slotted spoon. Using same water, cook noodles following packet instructions, adding green beans in final minute. Drain. Peel edamame. 2 Wipe pan dry, add sesame oil. Return noodle mixture to pan, tossing well. Cover to keep warm. 3 Meanwhile, in a bowl, coat chicken in half marinade. In a frying pan, heat half peanut oil on high. Cook chicken 6-7 minutes, turning, until cooked through. Add remaining marinade to pan and simmer. 4 GINGER PICKLED VEGIES In a small bowl, combine all ingredients. Mix well and set aside 5 minutes. 5 In a frying pan, heat remaining peanut oil on high. Toast crumbs and seeds 1-2 minutes, stirring, until golden. 6 Divide noodles between four bowls. Top with sliced chicken, pickled vegetables and peeled edamame. Sprinkle with toasted crumb mixture and dollop with mayonnaise.