- 180 g (6½ oz) soba noodles
- oil, for cooking
- 1 tsp grated root ginger
- 1 small red chilli, seeded and diced
- 1 tsp sesame oil
- 1 skinless chicken breast fillet, cut into thin strips
- 200 g (7 oz) broccolini, trimmed and cut into 2 cm (¾ in) lengths
- 4 mushrooms, sliced
- 100 g (3½ oz) snow peas (mangetouts), strings removed
- ½ red capsicum (pepper), thinly sliced
- 3 tbsp chicken stock or Chinese rice wine
- 2 tbsp soy sauce
- 1 tsp sesame seeds, toasted
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.
Cook the soba noodles in a saucepan of boiling water for 3–4 minutes. Drain and refresh under cold water, then set aside until needed.
Heat a wok over high heat. Add a splash of oil, and then the ginger and chilli. Cook for 1–2 minutes or until fragrant, stirring often to avoid burning. Add the sesame oil and chicken and cook for a further 2–3 minutes, or until browned.
Add the broccolini and mushrooms and cook for 2–3 minutes, stirring often. Add the snow peas and capsicum, then add the stock or rice wine. Cover with a lid and cook for 2–3 minutes. Add the noodles to the wok along with the soy sauce and sesame seeds. Toss to combine and serve.
Recipe from What’s For Dinner by Michele Curtis. Published by Hardie Grant Books.