Sweet Chilli Chicken With Buckwheat Soba Noodle Salad
Ingredients
- 1 tbs tamari
- 3 tsp fish sauce
- 1 cup green cabbage, shredded
- 1 carrot, shredded
- 1 red chilli (to serve)
- 2 tbs coriander leaves, sliced
- 1 tsp ginger, finely grated
- 4 spring onions, sliced on the diagonal
- 180g buckwheat soba noodles
- 1/4 cup coconut sugar
- 300g chicken tenderloins, sliced
- 1/3 cup apple cider vinegar
- 1 tbs vegetable oil
- 1 long red chilli, seeded, chopped
- 1 clove garlic, crushed
Method
- Cook noodles according to packet directions. Drain and rinse.
- To make dressing, combine ingredients in a bowl and set aside.
- Heat oil in a frying pan over medium-high heat. Cook chicken in batches for 2-3 minutes each side. Return all chicken to the pan and add 2 tbs of the dressing. Cook over high heat until reduced and caramelised and chicken is cooked through. Transfer to a large bowl.
- Add noodles, cabbage, carrot and spring onion. Add half the coriander. Add dressing and toss to combine. Serve garnished with remaining coriander and sliced chilli.
