Smoked Chicken Soba Noodle Salad

I love this recipe because once you have the chicken smoked and glazed, which you can do the day before, this dish is on the table in less than 10 minutes. Serve with a bowl of seasonal salad greens or steamed new-season asparagus and snow peas (mangetout) drizzled with sesame oil and lemon juice.

SERVES 4

INGREDIENTS

300 g (10½ oz) packet of buckwheat soba noodles

6 smoked chicken thighs

1 bunch coriander (cilantro), stems and leaves chopped

1 chopped red chilli, to serve (optional)

lime cheeks, to serve

Dressing

2 tablespoons tamari

1 tablespoon chilli sauce

1 teaspoon sesame oil

1 teaspoon grated fresh ginger

Glaze

125 ml (4 fl oz/½ cup) tamari or salt-reduced soy sauce

125 ml (4 fl oz/½ cup) honey or maple syrup

1 tablespoon chilli sauce, such as sriracha

METHOD

Prepare the noodles according to the packet instructions. Combine the dressing ingredients in a small bowl, then drain the noodles and toss with the dressing.

Meanwhile, preheat the grill (broiler) to medium–high. Combine the glaze ingredients in a small bowl. Using a pastry brush, work the glaze over the chicken thighs, leaving a small amount of glaze to brush over the chicken halfway through cooking.

Place the chicken on the grill tray and cook for 1 minute, then reapply the glaze. Turn the chicken over and repeat, then thinly slice.

Divide the noodles among shallow serving bowls and arrange the chicken slices on top. Sprinkle with the coriander and the chilli, if using. Serve with lime cheeks for squeezing over.