Sesame chicken with stir-fried soba and vegies
Dry soba noodles (100% buckwheat)
Raw skinless chicken breast
450 g, tenderloins, fat trimmed (Buy 500g)
1 large, halved, thinly sliced
1 medium, thinly sliced
3 cup(s), (1 bunch) stem removed, coarsely choppe
3 individual, thinly sliced
1 tbs, (rice wine variety)
- Cook the noodles in a large saucepan of boiling salted water following packet instructions or until tender. Drain.
- Meanwhile, sprinkle the chicken with the sesame seeds. Heat half the oil in a large non-stick frying pan over medium heat. Cook the chicken for 2-3 minutes each side or until cooked through.
- Heat the remaining oil in a wok over high heat. Stir-fry the carrot and capsicum for 2-3 minutes or until just tender. Add kale and three-quarters of the shallot. Stir-fry for 1-2 minutes or until kale just wilts.
- Add the noodles, soy sauce and vinegar and stir-fry for 2 minutes or until heated through. Serve the noodle stir-fry topped with the chicken and remaining shallot.