- 1 small chicken breast
- 1 spring onion
- 1 garlic clove
- 2 tbsp soy sauce
- 2 tsp caster sugar
- 2 tbsp white vinegar
- 2 tbsp Korean chilli powder (gochu galu) (see Note)
- 2 tsp Dijon mustard
- 300 g dried buckwheat noodles
- 2 red cabbage leaves, cut into julienne
- 1 small Lebanese cucumber, cut into julienne
- 1 carrot, cut into julienne
- 2 hard-boiled eggs, halved
- toasted sesame seeds and sesame oil, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place chicken, onion and garlic in a saucepan with enough water to cover over medium heat. Bring to the boil, then reduce heat to low and cook for 15 minutes or until chicken is just cooked. Allow chicken to cool in liquid, then strain, reserving 125 ml liquid. Using 2 forks, shred chicken and refrigerate until needed.
Combine soy sauce, sugar, vinegar, chilli, mustard and reserved cooking liquid in a bowl and set aside.
Cook noodles in a saucepan of boiling water with ¼ tsp salt for 4 minutes or until tender. Drain, then rinse under cold water. Divide among 4 deep bowls. Arrange shredded chicken, cabbage, cucumber, carrot, and eggs over noodles. Pour over dressing and serve scattered with sesame seeds and sesame oil.
• Korean chilli powder is from Korean food shops. Substitute lightly crushed chilli flakes.
Photography by Brett Stevens.