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Chicken Soba Noodles

Les Huynh
Print Recipe
Servings 4

Ingredients
  

  • 1 tbs salt
  • 200 g soba buckwheat noodles
  • 125 ml chicken stock
  • 4 tbs shaoxing rice wine
  • 4 cm piece fresh ginger sliced
  • 1 onion quartered
  • 500 g boneless skinless chicken breast

Dressing

  • 1 tbs mirin
  • 2 tbs Chinese black vinegar
  • 2 tbs light soy sauce
  • 2 tbs vegetable oil
  • 2 tsp sesame oil
  • 1 tbs lime juice
  • 2 spring onions thinly sliced

To Serve

  • 1 tbs roasted sesame seeds

Instructions
 

  • Put 2 litres water into a large saucepan, add the salt and bring to the boil. Add the soba noodles and cook for 4-5 minutes, uncovered, or follow the packet instructions. Drain, refresh under cold water, then drain well again. Cover and refrigerate.
  • Put the stock, wine, ginger and onion in a large saucepan. Bring to the boil, then add the chicken and simmer for 6 minutes. Turn off the head and cover with a lid, allowing the chicken to cool in the stock - it will continue to cook during this time. Remove the chicken from the stock. Use your hands or a fork to shred the meat. Discard the stock.
  • Combine all the dressing ingredients and mix well. Combine the chicken and noodles in a bowl, add sufficient dressing to moisten and gently mix. To serve, pile the noodle mixture into a large bowl and sprinkle with sesame seeds. Serve with any remaining dressing.