Sesame chicken with soba noodles and plum sauce

Jan 01 04:08pm

Serves
4

Ingredients

1 egg white, lightly beaten
400g chicken tenderloins, halved crossways
1 tablespoon sesame seeds
1/2 long red chilli, seeded and finely sliced
1/4 cup plum sauce
1 teaspoon finely grated ginger
1 teaspoon sesame oil
1 tablespoon rice-wine vinegar
320g soba noodles
100g snow peas, trimmed, halved lengthways and sliced
1 Lebanese cucumber, sliced
50g baby spinach leaves
8 spring onions (scallions), sliced on an angle
1/3 cup roughly chopped coriander
1 red capsicum, seeded and finely sliced

Preheat the oven to 200°C and line a baking tray with baking paper. Place the egg white in a bowl, add the chicken and toss to coat. Transfer to the baking tray and sprinkle
with sesame seeds. Bake for 10–12 minutes or until the chicken is cooked through.

Meanwhile, combine the chilli, plum sauce, ginger, sesame oil and vinegar in a microwave-safe jug or bowl and cook on high for 30 seconds. Remove and stir well.

Cook the soba noodles according to the packet instructions, adding the snow peas 30 seconds before the end of the cooking time. Drain and toss with half the sauce.

Add the chicken and all the remaining ingredients and toss to combine. Divide among serving dishes and drizzle with the remaining sauce.

1 serve = 1 unit protein, 1 unit carbohydrates, 1 unit vegetables