Ginger soba with grilled chicken

Name: Ginger soba with grilled chicken
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 380 g pack 2 chicken breasts fillets, butterflied; 3 tbsp Cooks’ Ingredients Korean Inspired Bibimbap Sauce; 200 g pack buckwheat soba noodles; 200 g pack baby leaf greens, chopped; 500 ml Cooks’ Ingredients Chicken Stock; 30 g piece ginger; 2 tsp light soy sauce; 1 tsp toasted sesame oil; 2 tbsp kimchi, roughly chopped; 20 g pack chives, chopped

A speedy, light supper to put a bit of zing in your step. Use any greens you fancy and the chicken breast could be switched for beef, pork or lamb steaks – simply adjust the cook time accordingly.

0 out of 5 stars(0) Rate this recipe

Serves2
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins
Plusmarinating

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

380g pack 2 chicken breasts fillets, butterflied
3 tbsp Cooks’ Ingredients Korean Inspired Bibimbap Sauce
200g pack buckwheat soba noodles
½ x 200g pack baby leaf greens, chopped
500ml Cooks’ Ingredients Chicken Stock
30g piece ginger
2 tsp light soy sauce
1 tsp toasted sesame oil
2 tbsp kimchi, roughly chopped
½ x 20g pack chives, chopped

Put the chicken breasts into a bowl or dish large enough to comfortably hold them. Add the bibimbap sauce and toss to coat. Cover and set aside to marinate in the fridge for least 30 minutes, or ideally a few hours.
Boil the noodles for 5 minutes, adding the greens for the final 3 minutes, then tip into a sieve and refresh under cold running water. Set aside to drain. Pour the chicken stock into a saucepan. Bash half the ginger, then add to the stock, cover and bring to a simmer.
Put a griddle pan over a medium heat. Once hot, add the chicken, cook for 3-4 minutes per side until nicely charred and cooked through with no pink meat and juices that run clear. Set aside for 5 minutes, then slicing. Peel and finely slice the remaining ginger into matchsticks.
Divide the noodles and greens between 2 wide bowls. Remove the bashed ginger from the broth and discard, then stir in the soy, sesame oil and kimchi. Divide the broth between the bowls and top each with the chicken, sliced ginger and chives.