Photo: Tim Elwin
This is a fantastic way to use leftover chicken. You can also double or triple the sauce ingredients as any leftover sauce will keep some in the fridge for a few weeks.
serves 2
Ingredients
- 200-300gms leftover BBQ’d or Roast Chicken (skin still on), roughly shredded
- 150gms Soba Noodles
- 1 tablespoon of Clarified Butter (Ghee) otherwise Coconut or Vegetable Oil
- 4 tablespoons Soba Noodle/Mentsuyu Sauce or
- 1 teaspoon Dashi Granules
- 1 tablespoon water
- 2 tablespoons Soy Sauce
- 2 tablespoons Mirin
- 1 tablespoon Sake (not essential)
- 1 teaspoon sugar
- 1 tablespoon of chopped Chives
- 1 teaspoon toasted Sesame Seeds
- ½ teaspoon Sesame Oil
Method
Cook & cool the noodles to the directions on pack. set aside.
If making the sauce from scratch, heat the dashi, water, soy, mirin and sugar in a small pot until the sugar and dashi granules dissolve then remove from heat to cool.
Heat the ghee or oil on a high heat. Throw in the chicken and once spread out, allow it still for 1 minute to let caramelise, then toss/turn the chicken over and leave for another minute then take off the heat. Pour over 2 tablespoons of the Mentsuyu sauce and stir for a couple of seconds then quickly remove the chicken from the pan so it sauce doesn't burn.
To assemble, get a medium sized bowl and add the soba noodles, chicken and most of the sesame seeds and chives then drizzle another 2-3 tablespoons of the sauce & the sesame oil over the top and mix well. Portion onto plates then scatter with the remaining sesame seeds and chives.
© Tim Elwin 2015