• 2 chicken breast fillets
  • 3 shallots, cut into 3cm pieces
  • 1 garlic clove, peeled
  • 1 packet of Buckwheat Soba Noodles
  • 2 tsp sesame oil
  • 1 bunch of asparagus, trimmed, cut into 3cm pieces
  • 150gms snow peas, trimmed
  • 2 Tbls Mirin
  • 2 Tbls Tamari
  • 1 Tbls plum vinegar
  • 1 garlic clove, crushed
  • 1 shallot finely sliced
  • 1 Tbls sesame seeds toasted


  1. Place chicken, shallots, ginger and garlic in a saucepan. Cover with cold filtered water. Put on the lid and bring just to the boil. Reduce heat to low and simmer for 4 minutes, or unti l chicken is almost cooked through. Remove from heat and rest chicken, covered for 10 minutes. Transfer chicken to a cutting board and lice.
  2. Meanwhile, cook noodles in a large pot of boiling salted water for 3-4 minutes, or until tender. Drain, and transfer to a large bowl. Toss with sesame oil.
  3. Cook asparagus, snow peas, sugar snap peas in a saucepan of boiling water for 1 minute, or until bright green and tender. Drain. refresh in ice water. Thinly slice snow peas on the diagonal.
  4. Combine Mirin, tamari, vinegar and crushed garlic in a jug. Add chicken and vegetables to noodles. Drizzle with dressing and toss gently to combine.
  5. Garnish with shallots and sesame seeds

Serves 4

Recipe courtesy of Spiral foods, as featured in “Selector” magazine¬† Summer, 2013.