These Japanese soba noodles are served cold yet still bring on the comfort vibes, thanks to the sesame dressing and beautifully coated chicken. Picture perfect, yet full of flavour and just begging you to dive right in.
270g (9.5 oz) dried soba noodles
¼ cup black sesame seeds
¼ cup white sesame seeds
200g (7 oz) thinly sliced chicken breast
4 spring onions (scallions), finely sliced
1 tbsp finely sliced Japanese pickled ginger
Sesame ginger dressing:
1 tbsp sesame seeds
3 tbsp soy sauce
3 tbsp sesame oil
3 tbsp rice vinegar
1 tbsp honey
1 tsp finely grated ginger
For the sesame ginger dressing, toast the sesame seeds in a dry frying pan until golden. Transfer the sesame seeds to a mortar and use a pestle to crush to a fine powder. In a small bowl, mix the crushed sesame seeds with the remaining dressing ingredients. Set aside for later.
Preheat your oven to 200°C/400°F.
Cook the soba noodles in boiling water according to packet instructions or until just al dente. Transfer the noodles straight from the pot to a large bowl of iced water. Soak the noodles until they’re ice cold.
In the meantime, mix the black and white sesame seeds together on a tray or large plate. Coat each piece of chicken in the sesame seeds and place on a baking tray lined with baking paper. Bake in the oven for about 5 minutes or until the chicken is cooked through.
To serve, drain the noodles and toss the with the sesame ginger dressing, spring onions and the pickled ginger. Divide among serving plates and top with slices of the chicken. Serve immediately.