Lemongrass Chicken with Sesame Soy Vegetables and Soba Noodles

Steps

1. a large pot of salted water to the boil.
2. Pat chicken dry with paper towels and cut into 1.5cm-thick strips. Place in a medium bowl with lemongrass paste, coriander stalks, salt and a drizzle of olive oil. Toss to coat and set aside to marinate at room temperature.
3. Prepare the vegetables. Slice bok choy thinly on an angle; trim ends off green beans and cut in half lengthways; cut carrot in half lengthways and slice into thin half rounds.
4. Cook soba noodles in pot of salted water, stirring occasionally, for about 4 minutes until just tender. Drain and drizzle with a little olive oil to prevent sticking. Mix soy sauce, sesame oil, honey, sesame seeds and cornflour/water mixture in a bowl and set aside.
5. Heat a drizzle of olive oil in a fry-pan on medium heat. Cook chicken, in batches, for about 2 minutes each side, until just cooked through. If chicken starts to burn, reduce heat to low. Remove from pan and set aside.
6. Add soy sauce mixture to same pan used to cook chicken and increase heat to medium-high. Once sauce is bubbling, add vegetables and stir-fry for 2–3 minutes until tender with a slight bite. Return chicken to pan to heat through and toss to coat in the sauce.
7. Divide soba noodles between bowls, top with lemongrass chicken and sesame soy vegetables. Garnish with coriander leaves.