Japanese Seven Spiced Chicken with Mint-Cashew Pesto and Soba Noodles

Steps

1. a medium pot of salted water to a gentle boil.
2. Pat chicken dry with paper towels. In small dish, evenly coat chicken with Japanese seven spice mix. Heat a drizzle of oil in a medium fry-pan on medium heat and cook chicken for 3–4 minutes each side, until browned. Remove from pan and cover in foil to rest for 2–3 minutes. Reserve pan.
3. While chicken is cooking, prepare vegetables. Thinly slice spring onion; trim woody ends off asparagus and cut into 2cm pieces; cut carrot and courgette into matchsticks (or grate).
4. Shake noodles gently to separate strands and cook in pot of gently boiling water for about 1 minute. Drain and run under cold water to prevent over-cooking then drain well. Drizzle with sesame oil to prevent sticking.
5. Return pan to high heat with a drizzle of oil. Add spring onion, asparagus, carrot and courgette and stir-fry for 1 minute, add water and stir-fry a further 1 minute. Add first measure of mint-cashew pesto, sweet chilli sauce and vinegar, toss to coat and cook a further 1 minute.
6. Thinly slice chicken and add to pan along with any resting juices and cooked soba noodles. Toss to coat and cook a further 1 minute, until heated through.
7. Divide Japanese seven spiced chicken and soba noodles between plates or bowls. Garnish with crispy shallots, remaining mint-cashew pesto, lemon basil and Japanese seven spice mix.