Japanese Poached Chicken with Noodles and Pickled Ginger

Japanese Poached Chicken with Noodles and Pickled Ginger

Ready in 25 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, September 24, 2017.
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Keep some noodles through. plain for little ones, and serve veggies separately.

Ingredients

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

Steps

  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.

Nutritional Information

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