First time I tasted soba noodles I was in Japan. It was love at first sight! The word soba means buckwheat in Japanese and it’s also the name of these delicious noodles. You can serve them cold or hot – this time I chose the cold option.
For 2 portions
2 portions soba noodles
1 chicken breast
1 carrot
1 red bell pepper
1 spring onion
30 g mungo beans
20 g ginger
20 g zucchini
fresh chilliMarinade
30 ml Shaoxing rice wine
30 ml fish sauce
20 ml Healthy boy soy sauce (or your favorite)
10 g brown sugarBatter
1 egg
100 g potato starch
100 g plain flour
10 g white sesame seedsSoy sauce vinaigrette (about 10 portions, you can keep it in the fridge for future use)
3 g peeled ginger
1 bird’s eye chilli
8 g whole garlic
35 ml sesame oil
50 g white sugar
290 ml soy sauce
140 ml white balsamic vinegar
Take the skin off the chicken breast and cut it in small pieces. Mix all the ingredients for the marinade and leave the chicken in it for at least 30 minutes.
Meanwhile, mix all the ingredients for the batter. Coat the pieces of chicken in flour and then in the mixture. Fry in oil (170 degrees) or just in a pan, same as schnitzel, until golden. Dry the meat with kitchen towels when finished.
Let’s prepare the vinaigrette now! Combine all the ingredients and mix them with hand blender until smooth. I made a little bit more of it, but don’t worry – if you leave it in the fridge, it will be fine for 2 weeks. I am sure you will use it more than once – it’s really addictive!
Cook the soba noodles in water until soft and cool them in cold water. Strain.
Cut the veggies in thin slices and sauté them with sesame oil. Add the mungo beans at the end. Mix the cold noodles with 4 tbs of soy sauce vinaigrette. Decorate with sesame seeds and serve with fried chicken bites. Nom!!!
