How to Make Soba pasta salad with chicken with sesame crust - Gage Go Food

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How to Make Soba pasta salad with chicken with sesame crust


ingredients


  • Serves: 2-3 people


main ingredients

  • 200 g of Hakubaku soba noodles
  • 2 chicken breasts (lengthwise halved)
  • 2 tablespoons Obento rice wine vinegar
  • 2 tbsp Lee Kum Kee premium soy sauce
  • 1 ½ tbsp ABC sweet soy sauce (Kecap Manis)
  • 60 g Obento Panko breadcrumbs
  • 20 g of sesame seeds
  • 1 tsp chili flakes (optional)
  • ½ cup red cabbage (grated)
  • 1 carrot (Julienned)
  • 1 Thumb Ginger (Julienned)
  • 150 peas (cut diagonally)
  • 2 spring onions (cut diagonally)


directions

For preparation

  1. To start, mix the breadcrumbs, sesame and chili flakes in 1 bowl and rice cider vinegar, soy sauce and kecap manis into another. Optionally add chili flakes to the breadcrumbs to increase the heat.
  2. Dip the chicken breast into the soy and vinegar mixture and marinate for at least 15 minutes.
  3. When the chicken is marinated, brown it in the breadcrumb mixture; Make sure each piece is well coated. Set aside the remaining soy vinegar mix for later use.

Cook

  1. Cook the soba noodles in a large pot of water according to the package instructions.
  2. At the end of cooking the soba noodles add the carrots and cut peas to blanch them.
  3. Drain the soba noodles and vegetables and rinse in cold water to prevent overcooking and to remove the extra starch from the noodles.
  4. At medium to low heat, pour enough vegetable oil to fry the chicken. Boil the chicken until the crust is browned and the chicken is fried. Make sure that the heat is lowered when the crust begins to cook too quickly.
  5. Transfer the boiled chicken to a plate with a paper towel to absorb the excess oil. Let it rest for ten minutes before slicing it into skinny items.
  6. Wipe off the excess oil from the pan before adding a tablespoon of oil and heat over medium heat.
  7. Roast the ginger until it smells. Then add the white part of the spring onions and cook for another 30 seconds.
  8. Add the leftover soy-vinegar mixture and bring to a boil, then bring to a boil and continue cooking until the sauce is slightly thickened.
  9. Add the red cabbage to the noodles and other vegetables and add some spoonfuls to the sauce. Mix the noodles until they are evenly coated.
  10. To set the dish, place some soba noodles on the plate and sprinkle with the chicken slices and the green portion of the spring onions. Drizzle with the extra sauce and serve!

How to Make Soba pasta salad with chicken with sesame crust

How to Make Soba pasta salad with chicken with sesame crust


ingredients


  • Serves: 2-3 people


main ingredients

  • 200 g of Hakubaku soba noodles
  • 2 chicken breasts (lengthwise halved)
  • 2 tablespoons Obento rice wine vinegar
  • 2 tbsp Lee Kum Kee premium soy sauce
  • 1 ½ tbsp ABC sweet soy sauce (Kecap Manis)
  • 60 g Obento Panko breadcrumbs
  • 20 g of sesame seeds
  • 1 tsp chili flakes (optional)
  • ½ cup red cabbage (grated)
  • 1 carrot (Julienned)
  • 1 Thumb Ginger (Julienned)
  • 150 peas (cut diagonally)
  • 2 spring onions (cut diagonally)


directions

For preparation

  1. To start, mix the breadcrumbs, sesame and chili flakes in 1 bowl and rice cider vinegar, soy sauce and kecap manis into another. Optionally add chili flakes to the breadcrumbs to increase the heat.
  2. Dip the chicken breast into the soy and vinegar mixture and marinate for at least 15 minutes.
  3. When the chicken is marinated, brown it in the breadcrumb mixture; Make sure each piece is well coated. Set aside the remaining soy vinegar mix for later use.

Cook

  1. Cook the soba noodles in a large pot of water according to the package instructions.
  2. At the end of cooking the soba noodles add the carrots and cut peas to blanch them.
  3. Drain the soba noodles and vegetables and rinse in cold water to prevent overcooking and to remove the extra starch from the noodles.
  4. At medium to low heat, pour enough vegetable oil to fry the chicken. Boil the chicken until the crust is browned and the chicken is fried. Make sure that the heat is lowered when the crust begins to cook too quickly.
  5. Transfer the boiled chicken to a plate with a paper towel to absorb the excess oil. Let it rest for ten minutes before slicing it into skinny items.
  6. Wipe off the excess oil from the pan before adding a tablespoon of oil and heat over medium heat.
  7. Roast the ginger until it smells. Then add the white part of the spring onions and cook for another 30 seconds.
  8. Add the leftover soy-vinegar mixture and bring to a boil, then bring to a boil and continue cooking until the sauce is slightly thickened.
  9. Add the red cabbage to the noodles and other vegetables and add some spoonfuls to the sauce. Mix the noodles until they are evenly coated.
  10. To set the dish, place some soba noodles on the plate and sprinkle with the chicken slices and the green portion of the spring onions. Drizzle with the extra sauce and serve!