SRIRACHA CHICKEN SOBA NOODLE SALAD

PREP TIME: 15 MIN.

COOK TIME: 45 MIN.

Tender. Spicy. Unforgettably umami.

INGREDIENTS

East meets bold. Dinner just leveled up.

The sauce with a serious kick.

100 g Red Phoenix Teriyaki Sriracha
2 portions Red Phoenix Soba noodles
Red Phoenix Garlic Sesame Seeds, for garnish
2 chicken breasts
50 g crème fraîche
100 g tenderstem broccoli (bimi)
1 carrot
150 g shiitake mushrooms, sliced
1 bunch fresh coriander
2 spring onions

Let’s get started

1

Cook the soba noodles
Prepare the Red Phoenix soba noodles according to the instructions on the package. Rinse with cold water and set aside.

2

Roast the chicken
Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper. In a bowl, mix the Sriracha with crème fraîche, then coat the chicken breasts evenly. Bake for 30 minutes until cooked through and golden.

3

Prep the veggies
While the chicken is baking, get your veggies ready:

Use a vegetable peeler to make carrot ribbons
Slice the spring onions diagonally
Thinly slice the shiitake mushrooms
Roughly chop the coriander

4

Grill the veg
Grill the tenderstem broccoli and sliced shiitake in a pan for about 10 minutes, until lightly charred and tender.

5

Grill to perfection
Place the skewers on the grill. Cook for about 4 minutes per side, or until you see nice grill marks and the shrimp are cooked through.

6

Slice and assemble
Cut the roasted chicken into slices about 1 cm thick. In a large bowl, toss the soba noodles with the grilled veggies, carrot, and your favorite Red Phoenix dressing. Plate it up and top with the chicken slices, spring onion, coriander, and a sprinkle of garlic sesame seeds.