Ingredients
Units
Scale
Soba noodles
- 270 g soba noodles
- 1 tbsp whole egg mayonnaise
- 1 tbsp apple cider vinegar (or any white vinegar)
- 1 tbsp olive oil
Honey soy chicken
- 2 tbsp olive oil
- 1 tbsp garlic, freshly minced
- 1/3 cup tamari (or all-purpose soy sauce)
- 1/3 cup honey
- 1/3 cup apple cider vinegar (or any white vinegar)
- 1 kg boneless, skinless chicken thigh fillets (or chicken breast)
To serve
- Sesame seeds (optional)
- Your choice of vegetables such as red cabbage, wombok/napa cabbage, coriander/cilantro, red chilli, spring onions/scallions, carrot, cucumber, or sugar snap peas (blanched in boiling water for 1 minute).
Instructions
- Cook the soba noodles as per packet instructions and rinse in cold water.
- Mix the soba noodle dressing ingredients (whole egg mayonnaise, apple cider vinegar and olive oil) and toss through the noodles.
- Combine the olive oil, garlic, tamari, honey, and apple cider vinegar and pour over the chicken. Leave to marinate for 5 minutes.
- Heat a large skillet on medium-high heat. Add the chicken, reserving the marinade.
- Cook the chicken for 12 minutes, turning once and adding 1/3 cup of water to the pan halfway through.
- Once the chicken is cooked, remove it from the skillet and set aside.
- Add the reserved marinade to the pan and cook for 2-3 minutes, until it thickens slightly. Pour on top of cooked chicken.
- Serve noodles topped with chicken, sprinkle with sesame seeds (if using) and serve with your choice of vegetables.
Notes
MAKE AHEAD
Marinate the chicken and refrigerate it in an air-tight container for up to 2 days before use.
LEFTOVERS
Refrigerate cooked chicken for up to 3 days. Reheat in the microwave. Refrigerate the dressed soba noodles for up to 2 days. Not suitable to freeze.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: chicken, noodle, bowl, chicken soba noodle
- Method: pan sear
- Cuisine: Chinese