- 4 leftover cooked chicken legs (from our Chinese poached chicken & rice recipe, below right)
- 400g soba noodles
- ½ tsp wasabi paste
The Japanese answer to horseradish, wasabi is related to watercress and grows in a similar way,…
- 1½ tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 3 tbsp sesame oil
- juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- good pinch of sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 1 red chilli, finely chopped
- 6 spring onions, sliced diagonally
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- large pack coriander, leaves only
Shred the meat from the leftover chicken legs, and discard the skin and bones. Bring a pan of water to the boil and cook the noodles following pack instructions. Drain the noodles and cool in cold running water.
Mix together the wasabi, soy sauce, sesame oil, lemon juice and sugar until the sugar has dissolved.
Toss the cooled noodles with the dressing and arrange on a serving plate. Top with the chicken, chilli, spring onions and coriander. Toss everything through just before serving.