Spicy Weeknight Soba

It’s always great to have a couple of recipes in your repertoire that you can whip up for a quick meal. This is one of those recipes that comes together in 20 minutes and with some basic pantry ingredients. Just because it’s quick, doesn’t mean it’s lacking in flavour - this dressing is spicy, tangy and really well balanced. The dressing is based off the famous Strange Flavour Chicken, or “Bang Bang" Chicken as some might know it. It is such a versatile dressing that goes with veg, chicken and seafood, so if you love the flavours, I’d recommend trying it tossed through some prawns or roast veg.

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Spicy Weeknight Soba

Yield: 2

Ingredients

• 180g soba noodles
• 400g chicken breast, sliced thinly
• 3-6 stems of broccolini (tender stem broccoli), sliced to 2 cm pieces.
• 2 stalks, spring onion, sliced

Strange Flavor Dressing

• 1 teaspoon Sichuan peppercorns
• 1 tablespoon Chinese black vinegar (substitute white vinegar)
• 3 tablespoons soy sauce
• 1 tablespoon chilli oil
• 2 tablespoons sesame seeds
• 1 teaspoon caster sugar

Instructions

1. Bring a large pot of water to a boil. Meanwhile make the dressing by toasting the Sichuan peppercorns until they begin to spoke, place into a mortar and pestle and crush lightly and place into a large serving bowl
2. Toast sesame seeds until golden and set aside into the serving bowl. In the same large bowl combine all the remaining ingredients of the dressing, including the spring onions and combine well. Taste the dressing and adjust according to your taste.
3. Once the water has come to a boil, put in your broccoli and blanch for 30 seconds until bright green and tender. Drain well and put into the bowl with the dressing
4. In the same pot, lower in the sliced chicken and cook for 1-2 minutes or until the water returns to a boil. Stir continually so the chicken does not stick to the bottom. Remove, drain well and add into bowl with the dressing.
5. Lastly, put in the soba noodles and boil for 4 minutes. Gently stir them throughout the cooking process to ensure they don’t stick. Once cooked through, drain them and run under tap water to rinse off any excess starch to prevent them from sticking.
6. Place the noodles and white parts of the spring onion into the bowl with the dressing and toss everything gently to coat. To serve, pile up the noodles in a bowl and garnish with remaining spring onions and toasted sesame seeds.

http://naziahrana.com/recipes/spicy-weeknight-soba

weeknight, chicken, noodles

chicken