Prep and cook time: 40 minutes
2 chicken breasts, cut into thin strips
2 tbsp soy sauce
1½ tsp sesame oil
1 ½ tsp Lainey’s chilli oil
1 packet organic soba noodles, follow cooking instructions on packet
340g Sushi pickled ginger, use ½ jar roughly chopped, set aside
1 piece ginger (3cm piece), peeled and julienned
3 medium cloves garlic, minced
2 Lebanese cucumber, julienned
1 red capsicum, thinly sliced and julienned
200g dried shiitake mushroom, soaked and sliced thinly
1 tbsp sesame seeds, lightly toasted
½ bunch coriander, washed and leaves picked off the stalks, to serve
pickled ginger (optional), to serve
vegetable oil, for frying
3 tbsp soy sauce
2 tbsp mirin
2 tbsp rice wine vinegar
2 ½ tsp brown sugar
2 tsp sesame oil
Combine all dressing ingredients and stir until sugar is dissolved; set aside.
2 eggs, lightly beaten in a bowl; add pinch salt
vegetable oil, for frying Heat a little oil in a small non-stick pan. When hot, add the seasoned beaten eggs. Turn the heat to medium and cook for a few minutes and turn the omelette over until just cooked. Turn out onto a board to cool; roll up and cut into thin slices. Add to salad.
Marinade chicken strips with soy sauce, Lainey’s chilli oil and sesame oil. Set aside about 20 minutes in the refrigerator. Take chicken out of the fridge, 10 minutes before cooking.
Heat oil over medium heat in a frypan. Saute minced garlic and ginger, cook until slightly golden and then add shitake mushroom. Next add chicken. Keep sautéing until chicken is cooked, then add a teaspoon of the dressing.
In a large metal bowl, add soba noodles, cucumber, capsicum, cooked chicken, toasted sesame seeds and the rest of the dressing mixture. Toss gently to combine, so as to not break the noodles.
Plate up in a large plate, scooping the noodles, then garnish it with omelette (if using), sesame seeds, a dash of sesame oil, a spoonful of pickled ginger, coriander and extra Lainey's chilli oil (if desired).
Note: Serve hot or cold, depending on your preference.