Notes
Ingredients
2 chicken breasts, sliced
2 tbsp. soy sauce
1 tbsp. honey
1/2 tbsp. sweet chilli sauce
1 clove garlic, crushed
1/2 tsp. ginger, grated
1/2 tbsp. sesame oil
1/2 tsp. mirin
1/2 tsp. rice vinegar
1 tbsp. olive oil
160g cooked noodles
Handful kale, shredded
1 red pepper, sliced
1/2 carrot, sliced into thin strips
1/2 cucumber, sliced into half moons
2 spring onions, sliced
1/2 red chilli, finely sliced
1/2 tsp. sesame seeds
Method
In a bowl, combine the soy sauce, honey, sweet chilli sauce, garlic, ginger, sesame oil, mirin and rice vinegar.
Place the chicken in a bowl and pour over half the soy sauce mix, and chilli for 1-2 hours.
Whisk the olive oil into the remaining soy sauce mixture. This is your salad dressing.
Heat a drizzle of oil in a frying pan over a medium-high heat and add the marinated chicken. Stir fry for 5-6 minutes until the chicken is starting to brown and is just cooked through.
Divide the noodles, kale, pepper, carrot, cucumber and spring onions between two bowls. Top with the cooked chicken and garnish with the red chilli and sesame seeds.