Ginger and Carob Teriyaki Chicken with Soba Noodle Salad Recipe
Serve this Ginger and Carob Chicken Teriyaki with soba noodle salad and you are guaranteed a delicious weeknight.
Servings: 6
Ingredients
CHICKEN
- 1 tbsp vegetable oil
- 6 pcs boneless chicken thighs, with skin on
TERIYAKI MARINADE
- 1/4 cup (60 ml) Shoyu soy sauce
- 2 tbsps mirin
- 2 tbsps ginger wine
- 2 tbsps The Australian Carob Co. Carob Syrup
SALAD
- 270 gms pack of Soba noodles
- 1 pc medium carrot, peeled and julienned
- 10 pcs snow peas, thinly sliced
- 2 tbsps toasted sesame seeds
- 1/4 cup (70 gms) pickled ginger
- 2 spring onions, finely sliced
- 1/3 cup (80 ml) Japanese style sesame dressing*
Instructions
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Heat oil in a large non-stick frying pan over medium heat. Add chicken and cook for 8-10 minutes, stirring occasionally.
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To make the teriyaki sauce, combine soy sauce, mirin, ginger wine and carob syrup together in a small jug, stirring to combine. Pour over the chicken and continue cooking, stirring regularly, until sauce thickens slightly and becomes syrupy. Set aside and allow to cool.
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For the noodle salad, cook soba noodles according to pack instructions, adding snow peas and carrot for the final 1 minute of cooking time. Drain, refresh under cold water and drain again. In a large mixing bowl combine cooked noodles, snow peas, carrot, sesame seeds, pickled ginger, spring onions and sesame dressing, tossing to combine.
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Serve noodle salad topped with teriyaki chicken.
Notes
*e.g. Kewpie roasted sesame salad dressing. It’s normally available at Asian grocery shops.
