Japanese Poached Chicken with Noodles and Pickled Ginger

Keep some noodles through. plain for little ones, and serve veggies separately.

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My Express Food Bag
Japanese Poached Chicken with Noodles and Pickled Ginger

This dish will appear in My Express Food Bag on Sunday, September 24, 2017.

Japanese Poached Chicken

  • 1 pack chicken breasts
  • 3 cups cold water
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 pottle Japanese dressing

Noodles

  • 3 bundles soba noodles
  • 1 bunch radishes
  • 1 baby bok choy, end trimmed
  • 1 carrot
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil

To Serve

  • 1 sachet pickled ginger
  • 1 Bring a full kettle to the boil.Pat chicken dry with paper towels. Place in a large pot with cold water, soy sauce and sesame oil. Cover with a lid and bring to a gentle boil on medium heat. As soon as it boils, turn off heat and leave, still covered, for 15 minutes. The residual heat will cook chicken through.
  • 2 While chicken cooks, pour boiling water into a medium pot and bring to the boil.
  • 3 Add noodles to pot and cook for about 5 minutes, until just tender. Drain and return to pot with a drizzle of oil to prevent sticking.
  • 4 Cut radish into thin matchsticks; thinly slice bok choy; grate carrot. Add all to a large bowl along with cooked noodles, soy sauce and sesame oil. Toss to combine and season to taste with salt and pepper.
  • 5 When chicken is cooked, remove from pot and place onto a chopping board. Pull chicken apart using two forks, then toss pulled chicken pieces in a medium bowl with Japanese dressing. Season to taste with salt and pepper.
  • 6 To serve, divide noodles and veggies between bowls and top with Japanese chicken and pickled ginger.
  • SERVES 4

Nutritional Information

  • Energy: 2325 kj / 556 kcal
  • Protein: 34.3g
  • Carbohydrate: 37.5g
  • Fat: 30.2g

Legend

  • Pantry staple

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