About the Recipe
Ingredients:
250 g (9 oz) of noodles (soba, ramen, rice)
600 g raw, skinless chicken thighs
Coriander Chili Sesame Dressing
3 cloves garlic, crushed
1/2 red chili, finely chopped
2 teaspoons sesame oil
2 teaspoons freshly grated ginger
3 tablespoons tamari
2 teaspoons apple cider vinegar
1/2 cup extra virgin olive oil
1 tablespoon red wine vinegar
Handful of fresh coriander stalks included
pinch of sea salt
To serve
4 springs onions, thinly sliced 1
cucumber, deseeded and sliced
2 heads of bok choy, thinly sliced
big handful of fresh herbs, roughly chopped
1 cup peanuts, toasted and roughly chopped
Preparation
Step 1
Marinate the chicken for at least 20 minutes in 1Tbsp siracha and 2 Tbsp soy sauce.
Step 2
Bake in the oven at 200 degrees Celsius until cooked through or around 20-30 minutes.
Step 3
Bring a pot of water to a boil, add the noodles and cook according to the packet instructions. Drain, rinse and set the cooked noodles aside.
Step 4
For the dressing, add all ingredients to a blender and blend until smooth. Set aside.
Step 5
In a large bowl mix together the noodles, dressing, spring onions, cucumber, bok choy, herbs, and peanuts.
Step 6
Leftovers will keep in an airtight container in the fridge for up to 3 days.