2 tsp olive oil
600g chicken breast fillets
180g soba noodles
1 bunch coriander
1 small yellow capsicum
1 small (100g) Lebanese cucumber, finely chopped
3 green onions (shallots), shredded
40g onion or alfalfa sprouts
1 tbsp toasted sesame seeds
Sesame peanut dressing
¼ cup sesame oil
2 tbsp rice vinegar
1 garlic clove, chopped
1 tbsp chopped fresh ginger
¼ cup smooth peanut butter
2 tbsp lemon juice
⅓ cup water
Pinch sea salt flakes
1 tsp dried chilli flakes, plus extra for serving
Heat oil in a small frying pan over a medium-high heat. Add whole chicken breasts and cook for 3 minutes each side. Reduce heat to low. Cover and cook for 10 minutes or until chicken is cooked through. Remove from pan and set aside to cool.
Cook noodles according to directions on packet. Drain, cool and set aside in a bowl. To make dressing, put all ingredients in a blender and blend until combined.
Thinly slice chicken. Remove some sprigs from coriander and set aside in a bowl of cold water for garnish. Pick remaining coriander leaves from bunch. Add chicken, coriander leaves, capsicum, beans and cucumber to noodles with dressing and toss until combined.
To serve, spoon into bowls and top with green onions, sprouts and coriander sprigs. Sprinkle with sesame seeds and extra chilli flakes.
You can replace chicken with any cooked protein or plant-based substitute. This dressing can be used over other Asian noodles, Buddha bowls or rice dishes.