Chicken Teriyaki and Soba Noodles
Sticky teriyaki chicken over dressed soba noodles and spinach.
Prep 20 min
You'll need
Teriyaki
- 650 g chicken breast, chopped
- 2 tbsp rice vinegar, Chinese
- ¼ cup mirin, 4 tbsp
- ¼ cup soy sauce, 4 tbsp
- 2 tbsp light brown sugar
Noodles
- 200 g soba noodles
- 100 g baby spinach, finely chopped
Dressing
- 5 tsp light soy sauce
- 1½ tsp rice vinegar, Chinese
- 2 tsp runny honey
- 1 tsp sesame oil
To finish
- sesame seeds
- oil, for frying
Equipment
- 2 frying pans
- saucepan
- colander
Method
- Chop the chicken and marinate it in the teriyaki ingredients for 20 minutes.
- Mix the dressing for the noodles.
- Heat some oil in a frying pan.
- Add the chicken and marinade to the pan and cook on a high heat, turning fairly often.
- Start cooking the soba noodles. They only take 3 minutes.
- Add the spinach to the noodles right at the end.
- Drain and rinse briefly with cold water.
- Toss the noodles in the dressing. They can sit for a few minutes.
- Heat another frying pan and, once hot, add some sesame seeds. Turn them constantly and take them off when light golden brown. Careful, they burn quickly.
- The chicken will froth up, then reduce to a sticky sauce. At this point, turn it constantly to coat, and take it off the heat before it burns.
- Serve the noodles with the chicken on top, sprinkled with sesame seeds.