MANGO CHILLI CHICKEN

WITH SOBA NOODLES

Serves: 3-4  | Prep time: 5 – 10 mins | Cook time: 5 – 10 mins

Soba noodles are a great accompaniment to our mild Mango Chilli Chicken breasts. Alana has dressed the noodles in an Asian style dressing which balances perfectly with the slightly sweet marinade on the chicken.

This light, summery and quick dish is a great mid-week meal and if you have leftovers, a great lunch the next day. 

Try adding some snow peas or ribbons of carrot for  extra crunch.

Recipe and images courtesy of Alana Lowes.

INGREDIENTS
140g soba noodles
120ml rice vinegar
40g caster sugar
2 garlic cloves, crushed
½ red chilli, seeds removed, finely chopped
1 tsp sesame oil
Zest and juice of 1 lime
2 tbsp olive oil
3 Meat at Billy’s Mango Chilli Chicken Steaks
¼ cup coriander leaves, chopped
1 tsp sesame seeds, toasted

To serve
Extra coriander leaves and extra lime segments

METHOD
Preheat the barbecue to a high heat.

To cook the soba noodles, bring a pot of water up to a rapid boil and cook the noodles for 3-4 minutes or until cooked through. Drain and rinse with cold water. Set aside.

To make the dressing, place the vinegar, sugar and salt into a small saucepan and gently warm through until the sugar is dissolved. Approximately 1-2 minutes. Remove from the heat and add the garlic, chilli and sesame oil. Stir to combine and allow to cool, then add the lime zest and juice.

Drizzle the olive oil over the chicken steaks and place the steaks on the hot barbecue. Cook for 2 mins, turning over and cooking for a further 2 mins or until cooked through.

To serve, toss half the dressing and the coriander leaves through the noodles and place the noodles onto a platter. Slice the chicken and lay it over the noodles. Spoon over the remaining dressing and scatter over the extra coriander leaves and serve with the lime segments.

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