Get out the chopsticks and dive into a bowl of slippery noodles and sweet, sticky chicken!
Ingredients
- 1/3 cup (80ml) soy sauce
- 1/4 cup brown sugar
- 2 tablespoons mirin (sweet Japanese rice wine – see note)
- 2 tablespoons rice vinegar
- 4 x 150g skinless chicken thigh fillets
- 250g soba noodles (see note)
- 1/3 cup sliced pickled ginger (see note)
- 2 teaspoons sesame oil
- 3 spring onions, thinly sliced
Method
- Step 1Heat an oiled chargrill or barbecue to medium-high. Whisk soy, sugar, mirin and vinegar in a bowl. Add chicken and toss to coat. Reserve marinade and cook chicken on barbecue or grill for about 4 minutes each side until cooked through.
- Step 2Meanwhile, cook noodles according to packet instructions, then drain. Toss with the pickled ginger, sesame oil and all but 2 tablespoons of the spring onion.
- Step 3Bring marinade to boil in a small pan.
- Step 4Simmer on medium heat for 2-3 minutes until thickened. Place noodles in bowls with thickly sliced chicken and sauce.
- Step 5Garnish with reserved spring onion.
- Low kilojoule
- Lower gi
Nutrition
1957 kj
Energy
15g
Fat Total
4g
Saturated Fat
4g
Fibre
31g
Protein
118mg
Cholesterol
1482.9mg
Sodium
28g
Carbs (sugar)
49g
Carbs (total)
All nutrition values are per serve
Notes
From supermarkets and Asian stores.
- Author: Nancy Duran
- Image credit: Ian Wallace
- Publication: Taste.com.au
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