Light and flavourful, this tasty Asian noodle bowl comes with refreshing ginger pickled veggies and moreish slices of teriyaki chicken thigh fillets.
- 1 cup frozen edamame in pods
- 270 g soba noodles
- 200 g green beans, finely sliced
- 2 tsps sesame oil
- 500 g chicken thigh fillets
- ¾ cup teriyaki marinade
- 2 tbsps peanut oil
- ½ cup panko crumbs
- 2 tbsps black and white sesame seeds
- Japanese mayonnaise, to serve
GINGER PICKLED VEGGIES
- 1 carrot, peeled into ribbons
- 4 red radishes, thinly sliced
- 2 tbsps pickled pink ginger, plus 2 tbsps pickling liquid
Bring a saucepan of water to boil. Blanch edamame 1 min. Remove from water with slotted spoon. Using same water, cook noodles following packet instructions, adding green beans in final minute. Drain. Peel edamame.
Wipe pan dry, add sesame oil. Return noodle mixture to pan, tossing well. Cover to keep warm.
Meanwhile in a bowl, coat chicken in half marinade. In a frying pan, heat half peanut oil on high. Cook chicken 6 to 7 mins, turning, until cooked through. Add remaining marinade to pan and simmer.
GINGER PICKLED VEGGIES In a small bowl, combine all ingredients. Mix well and set aside 5 mins.
In a frying pan, heat remaining peanut oil on high. Toast crumbs and seeds 1 to 2 mins, stirring, until golden.
Divide noodles between four bowls. Top with sliced chicken, pickled vegetables and peeled edamame. Sprinkle with toasted crumb mixture and dollop with mayonnaise.
Photo: Rob Shaw/BauerSyndication.com.au