Japanese-style chicken with soba noodles
Skinless chicken breast
540 g, (4x150g) fat trimmed
Reduced salt soy sauce
60 ml, (¼ cup)
Rice wine vinegar
Dry soba noodles (100% buckwheat)
2 bunch(es), cut into thirds
3 tsp, toasted
- Cut each chicken breast horizontally into 2 thin fillets. Combine soy sauce, vinegar, juice, wasabi and oil in a shallow glass or ceramic dish. Add chicken and toss to coat. Cover and refrigerate for 20 minutes.
- Meanwhile, cook noodles in a large saucepan of boiling salted water, following packet instructions, or until tender. Add asparagus for the last 2 minutes of cooking. Drain. Rinse under cold water. Drain.
- Heat a large non-stick frying pan over medium heat. Remove chicken from marinade, reserving marinade. Cook chicken, turning, in batches, for 3 minutes each side or until golden and cooked through. Transfer to a plate. Cover to keep warm. Add reserved marinade to pan and bring to the boil. Thinly slice chicken. Top noodles and asparagus with chicken. Drizzle with sauce and sprinkle with sesame seeds. Serve with ginger.