Soba Noodle Salad with Sesame Chicken
Ingredients (Serves 4)
For the Salad
50ml Soy sauce
2 tbspn lemon or lime juice
20ml Sesame Oil
1 tblspn Green olive bryn/juice
1/2 cup Green olives
500g Baby spinach
1 cup Spring onion ends
270g Soba noodles (1 packet)
For the chicken
6 Chicken thighs, chopped into strips
Sesame seeds or nigella seeds
Soy sauce, sesame oil and mirin
tbspn of honey
Combine equal parts of mirin, soy sauce and sesame oil (around a 1/3 cup worth all together). Add a tablespoon of honey and lemon rind and mix well (if the honey is warm it is easier to stir in). Cover trimmed chicken thighs and marinate for 1 – 24hrs (the longer the tastier).
Combine soy sauce, mirin, sesame oil, lemon juice and green olive juice. Taste to see if balanced and add in a dash more of whatever is needed.
Very finely chop olives and spring onion ends. Chop avocado and tomato into 2cm cubes or there abouts and roughly chop baby spinach.
Meanwhile, bring to rapid boil a saucepan of water and cook up the soba noodles for 4mins or until al dente – careful not no over cook. Once cooked, drain and run cold water over noodles to cool down then re drain.
Add cooled noodles to the veg, add the marinade and mix well. Refrigerate.
Heat a non cook pan with some extra peanut oil. Drain the extra marinade off the chicken and sprinkle sesame seeds. Pan fry thighs until cooked through and sesame seeds are golden.
Serve chicken with salad and kewpie mayonnaise.
Honey Rosemary Cashews And Almonds
Rosemary roughly chopped, no stalks
Heat honey a little and combine with some olive oil, rosemary and sea salt. In a plastic bag, combine all ingredients and shake until well combined. Taste a nut to check seasoning. Pour out onto tray and bake in oven at 160 until golden (keep a close eye as they will burn easily). Check again when hot the seasoning and add some extra sea salt if needed. Serve now or cool and store in a sealed jar for up to 6months (will probably will get eaten before then…). Delicious with pale ale or riesling.