|3 cups||Chicken stock|
|250 g||Soba noodles (Main)|
|3 cloves||Garlic, (finely sliced)|
|1 Tbsp||Fresh ginger, (finely sliced)|
|1 tsp||Brown sugar|
|1 Tbsp||Light soy sauce|
|400 g||Boneless chicken thighs, (skinless) (Main)|
|2 Tbsp||Spring onions, (finely chopped)|
|2 Tbsp||Coriander, (finely chopped)|
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- Cook noodles according to the packet instructions, drain and cool.
- Put the stock, garlic, ginger, brown sugar and soy into a saucepan and bring to a gentle simmer.
- Slice the chicken finely, then add. Let the broth simmer for 20 minutes then add the soba and ladle into warm bowls. Top each with spring onions and coriander.