Japanese Soba Noodles with Sliced Chicken

Soba noodles are Japanese noodles made from buckwheat, they're earthy in flavour and firm in texture. This recipe is served cold in the style of tsuyu, with a chilled sauce on the side for dipping.

Combined with MelCo Food's Sliced Chicken, and blanched asparagus, it's a dish that's light, fresh, sweet and savoury.

Perfect for breakfast or lunch!

Prep Time: 30 mins

Total Time: 30 mins

Servings: 4

Equipment

• Chef's Knife
  
• Measuring Spoons

• Measuring Cups
• Chopping Board
  

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Ingredients

• 500g MelCo Food's Sliced Chicken
  
• 400g soba noodles
  
• 400g Asparagus, cut into 4cm pieces
  
• 1 shallot, thinly sliced for garnish
  

For Soba Sauce

• 1 cup chicken stock, unsalted
  
• 1/4 cup soy sauce
  
• 2 tbs mirin
  
• 2 tsp ginger, minced
  

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Method

For Soba Sauce

1. Combine chicken stock, soy sauce, mirin, and ginger. Mix well.
   
2. Cover with cling wrap and leave in the fridge to chill.
   

For Asparagus

1. Fill a small saucepan with water and bring to a boil. Add 1/2 a tablespoon of salt. Add asparagus and blanche for 2-3 minutes, or until reaching the desired tenderness.
2. Drain asparagus and immediately chill in an ice bath.
3. Once chilled, drain and set aside.
   

For Soba Noodles

1. Fill a medium sized stock pot with water and bring to a boil. Salt the water with 1/2 a tablespoon of salt. Add soba noodles and cook for 4-6 minutes, or until al dente.
2. Once cooked, drain the noodles, and immediately chill in an ice bath.
3. Once chilled, drain and set aside.
   

To Serve

1. Mix together MelCo Food's Sliced Chicken, soba noodles and asparagus. Garnish with shallots, and serve with soba sauce on the side. Enjoy!