Sweet Soy Chicken

Thanks once again to Nadia Lim and her creation of the same name as published in the Christchurch Mail of 17th March 2016. I have adjusted things somewhat so it is not quite the same; the quantities and types of the sauce ingredients are a bit different, and I replaced the carrot in the salad with spring onion [Ruth doesn’t like carrots], and I have scaled things to a meal for two, but otherwise it remains very close to her original.

Ingredients 1 – Salad.

1 tblsp dark soy sauce.

1 tblsp olive oil.

1 tblsp sesame oil

½ tsp fish sauce.

½ tsp balsamic vinegar.

Good squeeze lemon juice.

1 200g pack udon noodles.

¼ cup olive oil.

Dash salt.

2 cups thinly sliced cabbage.

2 spring onions, finely chopped.

Ingredients 2 – Meat.

1 tblsp sweet chilli sauce.

1 tblsp dark soy sauce.

1 tblsp sesame oil.

2 tblsp water.

½ tsp cornflour.

Dash salt.

250g diced lean chicken meat.

1 tblsp toasted sesame seeds.

¼ cup chopped coriander greens.


Mix the soy, olive oil, sesame oil, fish sauce, balsamic vinegar and salt together and set aside. Prepare the cabbage and spring onions and set aside. In a second bowl, mix the chilli sauce, soy sauce, sesame oil, water, cornflour and salt together and set aside. Toast the sesame seeds in a dry frying pan and mix together with the coriander greens. Set aside.


Bring a pot of salted water to the boil and cook the noodles according to the directions on the packet. Drain and set aside. Heat the oil in a sauté pan or wok and stir fry the cabbage and spring onion together for 2-3 minutes. Toss the noodles, cabbage and spring onions together with the salad dressing and keep warm.

Turn up the heat under the sauté pan and stir fry the meat [add a little water if too dry] until browned all over and cooked right through. Add the chilli sauce mix and continue to stir fry until the mixture bubbles and thickens.

Divide the noodle mixture evenly between two deep plates and top with the meat. Sprinkle with the coriander and sesame seeds and serve immediately.

Serves: 2.

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