sticky soy chicken
with sesame noodles
- 1 tablespoon light-flavoured extra virgin olive oil
- 150g (5¼ oz) dried soba noodles, cooked
- 2 zucchini (courgettes), shredded using a julienne peeler
- 2 tablespoons white or black sesame seeds
- coriander (cilantro) leaves, to serve
chicken meatballs
- 600g (1 lb ¼ oz) chicken mince
- ¼ cup (50g/1¾ oz) white chia seeds
- 2 cloves garlic, crushed
- 2 tablespoons finely grated ginger
- 2 tablespoons hoisin sauce
- 1 large green chilli, finely chopped
- 2 green onions (scallions), finely chopped
sticky soy sauce
- ½ cup (125ml/4¼ fl oz) soy sauce
- 1 tablespoon white miso paste (shiro)
- ¾ cup (180ml/6 fl oz) mirin (Japanese rice wine)
- 1 tablespoon sesame oil
- 2 tablespoons rice wine vinegar
- ¼ cup (90g/3 oz) honey
- Preheat oven to 220°C (425°F).
- To make the chicken meatballs, place the chicken, chia seeds, garlic, ginger, hoisin, chilli and onion in a bowl and mix to combine. Roll heaped tablespoons of the mixture into balls, place on a tray lined with baking paper and set aside.
- Pour the oil onto a large deep-sided baking tray. Bake for 5 minutes or until hot. Add the meatballs to the tray and bake for 5 minutes.
- To make the sticky soy sauce, whisk together the soy, miso, mirin, sesame oil, vinegar and honey. Remove the meatballs from the oven and carefully pour the soy mixture over the meatballs. Return to the oven and bake for 15 minutes or until the meatballs are cooked through and the pan sauce is thickened.
- To serve, place noodles and zucchini into serving bowls and sprinkle with sesame. Top with meatballs, sticky soy sauce and coriander. Serves 4
Photography: Con Poulos
© DONNA HAY GROUP
