Teriyaki Roast Chicken with Soba Noodles and Asian Greens Recipe
· 1 leg roast with teriyaki sauce
· Vegetable oil
· 8 wonton wrappers, cut into strips
· 270 g soba noodles
· 3 teaspoons sesame oil
· 3-4 garlic clove, crushed
· 1 bunch baby pak choy, chopped
· ½ bunch gai lan (Chinese broccoli), cut into lengths
· 1½ cup soy beans, blanched, podded
· 125 g baby corn, halved lengthways
· 1 tablespoon light soy sauce
· 1 tablespoon oyster sauce
· 4 radishes, thinly sliced
Preheat the oven to 200°C and roast the chicken as per your liking. Meanwhile, heat the vegetable oil in a large heavy-based saucepan to 180°C. Fry the wonton strips in batches, spreading them out to prevent sticking, until crisp and golden. Remove with a slotted spoon and place on a plate lined with paper towel. Cook soba noodles in a saucepan of boiling water according to instructions. Drain and drizzle with half the sesame oil. In a wok or frying pan, heat the remaining sesame oil over medium-high heat. Cook garlic for 30 seconds and then add the pak choy and gai lan stems, soy beans, and baby corn. Stir fry for two minutes. Add the pak choy and gai lan leaves, sauces and noodles and cook for a further one minute. Toss through radishes. Serve the chicken with noodles topped with sesame seeds, wonton crisps, coriander sprigs and pickled ginger, if desired.
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