I’d often wondered what soba noodles would taste like. I enjoy the taste of other Japanese noodles, like ramen and udon, but had never had the opportunity to try soba.
Hakubaku soba noodles are organic and you can grab them from your local Coles supermarket. I was surprised to see they are made here in Australia by an Australian company! Soba noodles are made of buckwheat and they were utterly delicious! I was so excited making these noodles, they were so yummy and the whole family enjoyed them!
Feel free to leave the chicken out and serve the noodles alongside boiled eggs, tofu or even fish!
Recipe adapted from Rosa’s Yummy Yums
270g packet soba noodles
4 tablespoons sweet soy sauce (either Japanese or you can use kecap manis)
3 tablespoons sesame oil
2 1/2 tablespoons rice vinegar or mirin (rice wine)
3 teaspoons fresh ginger, minced
2 1/2 tablespoons sesame seeds, toasted
2 medium carrots, cut into matchsticks
2 medium cucumbers, cut into matchsticks
2 tablespoons spring onions, finely sliced
6 medium chicken thighs
Bring a large pot of unsalted water to the boil. Add the noodles and stir gently to ensure they separate. Cook according to packet directions. When cooked, drain and rinse under cold water. Place in a bowl and put the bowl in the fridge.
Place the chicken thighs in a dish suitable for marinating.
To make the dressing, mix the soy sauce, sesame oil, mirin and ginger together in a small bowl. Pour 3 tablespoons of the dressing over the chicken, ensuring all surfaces are coated. Pour the remainder of the dressing over the noodles and mix thoroughly. Return to the fridge.
Cook the chicken thighs in a hot pan on the stove. When cooked, slice thinly. Add the chicken to the noodles, along with the cucumber, carrot, spring onions and sesame seeds. Mix thoroughly and serve.