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Barbecued Korean chicken noodle salad
Serves 4 Starters and mains
Ingredients
- 500g chicken thigh fillets, bones and skin removed
- 200g dried green tea soba noodles
- 2 carrots, peeled
- 1 cucumber, deseeded
- 1 nashi pear, peeled, cored and quartered
- 100g bean sprouts
- 2 little gem lettuce, cut into wedges
- handful coriander leaves
- few micro herbs, to garnish (optional)
For the marinade
- 1tbsp soy sauce
- 1tbsp caster sugar
- 1 garlic clove, crushed
- 1tsp ginger, grated
- 1tsp sesame oil
For the dressing
- 1tbsp sesame seeds
- 2tbsp rice wine vinegar
- 2tbsp dark soy sauce
- 2tbsp sunflower oil
- 1tbsp clear honey
- 2tsp sesame oil
- 1tsp gochujang (red chilli spice paste)
Method
Cut the chicken into 2cm pieces and place in a bowl. Combine the marinade ingredients with 1tsp crushed black paper, pour over the chicken and stir well. Set aside to marinate for 2 hours.
Cook the soba noodles by plunging them into a pan of boiling water. Boil for 4 minutes until al dente. Drain, refresh under cold water and pat dry.
Cut the carrot and cucumber into long, thin julienne. Cut the flesh of the nashi pear into thin batons. Combine together with the bean sprouts. Set aside.
To make the dressing, toast the sesame seeds in a dry frying pan. Transfer to a pestle and mortar or a spice grinder and grind to a powder. Place in a bowl and then stir in the remaining dressing ingredients. Set aside.
Preheat a griddle pan until hot. Thread the chicken pieces onto skewers and griddle for 3-4 minutes each side until charred and tender. Rest for 5 minutes.
Arrange the noodles in bowls and top with the salad, scatter over the micro herbs, if using. Drizzle over the dressing and serve immediately with the skewers of chicken on the side.
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