Soba, which literally means buckwheat in Japanese, is a typical thin noodle from Japan. It is great served chilled with a simple soy sauce dressing, but we have given it a Chinese twist, complimenting it will pulled- chicken, a nutty cashew sesame sauce, cucumber and spring onion. It makes a substantial yet refreshing meal for this unusually warm autumn. It is also a great way to use up leftover chicken for a quick mid-week dinner!
For the dressing:
125g roasted unsalted cashew nuts
75ml water, plus more as required
25ml dark soy sauce
20ml sesame oil
5ml lemon juice
1 garlic clove, sliced
A small pinch of chill flakes, to taste
Salt, to taste
400g hand-shredded roast chicken, meat only
400g uncooked soba
3 spring onions, thinly sliced
60g peanuts, lightly crushed
1/2 cucumber, julienned or cut into matchstick-strips
1. Prepare the dressing. Place all the dressing ingredients in a blender. Blend until you obtain a smooth consistency. You may need to add additional water if the dressing is too thick. Mix 6-7 Tbsp of the sauce with the hand-shredded chicken. Allow it to marinade for 5 - 10 minutes. Set aside the remaining sauce.
2. Cook soba according to package instruction. Once cooked, drain and plunge into cold water to avoid further cooking. Change the water if necessary, to make sure the noodles cool completely.
3. Divide the noodles amongst 4 serving bowl. Top each with chicken-dressing mixture, cucumber, the dressing that was set aside in step 1, peanuts and spring onions. Let the diners mix the ingredients together themselves as per individual preference.