The cool colours of this yummy dinner are just right for autumn.
Ingredients
| 3 | Chicken breasts, boneless |
| 1 | Garlic clove, thinly sliced |
| 3 Tbsp | Soy sauce |
| 180 g | Soba noodles, (dried) |
| ½ | Telegraph cucumbers, halved, deseeded and cut into chunky batons |
| 1 cup | Mizuna, tatsoi or baby spinach leaves |
| 4 tsp | Sesame seeds, toasted in a dry pan until golden |
| 3 cm | Ginger, knobs x2, cut in thin batons |
| 1 | Spring onion, cut into thin circles |
Dipping sauce
| ½ cup | Soy sauce, Japanese |
| ¼ cup | Water |
| 1 | Lemon, large, juice of |
Directions
- Place chicken breasts, garlic and soy in a shallow dish. Turn chicken a few times to coat, then cover and refrigerate for 30 minutes.
- Cook soba noodles according to packet instructions. Rinse very well under running cold water to remove all starch. Separating the noodles to untangle any clumps, transfer them in a loose pile to a large plate, cover and refrigerate for at least 30 minutes.
- Prepare dipping sauce by mixing all ingredients together. If there are any firm little pearls of lemon flesh, add these to the sauce too.
- Place chicken breasts on a rack over a baking dish and bake at 220C for 15 minutes (or until cooked through). Set aside for 5 minutes, then slice thinly, crosswise.
- Picking up just a few chilled soba at a time, arrange them in loose piles on individual plates. Arrange cucumber batons and mizuna alongside, then add some chicken slices to each plate too. Divide dipping sauce between 4 little bowls and place one on each plate.
- Put sesame seeds, ginger batons and sliced spring onion in small bowls for passing.
- To eat, add your choice of sesame seeds, ginger or spring onion to the dipping sauce. Dip each mouthful in your sauce before eating.