This is one of the simplest and healthiest meals I know and quicker than dialing out for a takeaway.
Soba noodles take 2 minutes to cook and are so delicious, I guarantee you will make this dish again and again.
TERIYAKI CHICKEN & VEGETABLE SOBA NOODLES (Serves 2)
1 chicken breast fillet, sliced into thin strips
2 cups of vegetables (choose from any combination of broccoli, zucchini, snow peas, baby corn, asparagus)
2cm piece of fresh ginger grated finely
125g or half a pack of dried Japanese Soba Noodles (in the Asian food section of the supermarket)
3 tablespoons (or more to taste) Teriyaki sauce
1 tablespoon Soy Sauce
Bring a medium pot of water to the boil. Do not add salt to the water as soba noodles are naturally salty.
Drop the soba noodles into boiling water and boil for 2 minutes. Remove from the pot immediately and rinse under cold water to arrest the cooking process. Set aside.
Heat a tablespoon of vegetable oil in a wok. Stir fry the vegetables for a couple of minutes and then remove from the wok and set aside
Add another tablespoon of vegetable oil to the wok. Add the chicken pieces and stir fry for a few minutes. Add the ginger and when the chicken is lightly coloured, add the veggies back into the wok and combine.
Add the Teriyaki and Soy sauce to the wok. Stir.
Add the cooled soba noodles and toss to combine until they are warmed through.
Sprinkle with sesame seeds and serve.