Soy Chicken And Green Tea Noodle Salad Recipes

CHICKEN NOODLE SALAD

Steps:

• Whisk garlic, rice vinegar, soy sauce, fish sauce, brown sugar, Sriracha, hoisin, and sesame oil together in a mixing bowl for the dressing.
• Tear chicken apart into strands similar in width to the spaghetti. Refrigerate until ready to use.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse with cold water.
• Transfer spaghetti to a mixing bowl; add the chicken, carrots, bell pepper, and green onions. Pour in the dressing and toss by hand until well combined. Seal the surface of the salad with plastic wrap and refrigerate, tossing occasionally, for 2 to 12 hours, the longer the better.
• Add peanuts, basil, mint, and cilantro to the salad. Toss well; taste and adjust for seasoning.

SOY CHICKEN AND GREEN TEA NOODLE SALAD

Steps:

• Bring a large saucepan of water to the boil over high heat. Add the noodles and stir to separate. Return to the boil, then add 250ml cold water. Repeat this step three times as the water just comes to the boil. Test a piece of soba - it should be tender to the bite, cooked through but not mushy. If it's not quite done, repeat one more time. Drain and rinse under cold water until the noodles are cold. Cut into 10cm lengths using scissors. Toss with 2 teaspoons of the sesame oil.
• Place the chicken in a non- metallic bowl. Combine the ginger, soy, mirin, sake and the remaining sesame oil, then pour over the chicken and turn until well coated. Cover and refrigerate for 2 hours.
• Line a bamboo steamer with baking paper. Remove the chicken, reserving the marinade and place the fillets in the steamer. Place the streamer over a wok or saucepan of simmering water, making sure the base doesn't touch the water. Cover and stream for 8-10 minutes or until cooked through. Remove and allow to cool completely.
• Place the reserved marinade in a small saucepan with the dashi granules, sugar, rice vinegar and 90ml water. Bring to the boil, then reduce the heat and simmer for 4-5 minutes. Remove and cool completely in the fridge.
• Place the cucumber, pickled ginger, onion and noodles in a large bowl. Cut the chicken into 5 mm strips on the diagonal and add to the noodles. Pour on the dressing and toss well. Serve sprinkled with the sesame seeds.