Soba noodles with sesame seeds - a super quick meal

This is such an easy dish and it tastes so great that I had to share it with you – perfect for those nights when all you need is a shower, a quick dinner, your couch and Detective Stabler, I mean, Law&Order SVU on TV. :)

Soba noodles with sesame seeds
from Nigella Fresh

75g sesame seeds
salt
250g soba noodles
2 teaspoons rice vinegar (mirin)
5 teaspoons soy sauce
2 teaspoons honey
2 teaspoons sesame oil
5 spring onions

Toast the sesame seeds in a dry pan over high heat until they look golden brown; transfer to a bowl.
Bring a large pan of water to the boil and add some salt. Put in the soba noodles and cook them for about 6 minutes (or according to packet instructions) until they are tender but not mushy. Drain then refresh under cold water to stop them from cooking any further.
In the bowl you are going to serve them in, mix the vinegar, soy sauce, honey and oil. Then finely slice the spring onions and put them into the bowl with the cooled, drained noodles and mix together thoroughly before adding the sesame seeds and tossing again.

Serves 2

Teriyaki chicken noodle salad

Having a little sister is a lot of fun but it also brings upon you a strong sense of responsibility.
One day, when she was 3, we were at McDonald’s – the horror, the horror – because she wanted a burger. While I was ordering the food, she told the clerk she wanted her burger without the beef! I’d recently stopped eating meat but did not even know she knew about it – until then, I’d never thought that I could actually influence someone else. And that’s why I try really hard to be a good role model for her.

I must confess I was never interested in Asian food – out of sheer ignorance – but that changed after spending time with my lovely friend Valentina; we had such delicious meals that I came home decided to add an Asian spin to my cooking. This salad was my first attempt – a wonderful influence by you, Tina. :)

Teriyaki chicken noodle salad
from Donna Hay magazine

1/3 cup (80ml) soy sauce
¼ cup (44g) brown sugar
½ cup (120ml) dry white wine
6 chicken thigh fillets, trimmed – I used breast
270g soba noodles, cooked and drained
2 Japanese cucumbers, thinly sliced
2 spring onions (scallions), sliced
1 cup coriander leaves
¼ cup (60ml) rice vinegar
salt

Place the soy sauce, sugar and wine in a non-metallic bowl and stir until sugar is dissolved. Add the chicken and toss to coat.*
Heat a non-stick frying pan over high heat. Cook the chicken, reserving the marinade, for 1-2 minutes each side. Add the marinade to the pan and cook for a further 3-4 minutes or until the chicken is cooked through and sticky – add a little water, if necessary. Slice and set aside.
Place the noodles, cucumber, onion, coriander, vinegar and salt in a bowl and toss until well combined. Divide the noodle salad between bowls and top with the sliced chicken to serve.

* I recommend marinating the chicken for longer – 30 minutes or so – for a deeper flavor

Serves 4