Ingredients (Serves 4)

• 8 wooden skewers
• 250 g Japanese soba (buckwheat) noodles
• 8 spring onions, trimmed and finely sliced
• 225 g mangetout, trimmed and halved
• 2 carrots, scraped and cut into matchsticks
• ½ cucumber, cut into thin matchsticks
• 150 g white cabbage, finely shredded
• 3 skinless chicken breast fillets, cut into strips

Teriyaki Marinade

• 2 garlic cloves, peeled and crushed
• 1 red chili, deseeded and finely sliced
• 1 tbsp finely grated fresh ginger
• 4 tbsp Japanese soy sauce
• 2 tbsp caster sugar
• 3 tbsp mirin or sweet wine

Dressing

• 1 tbsp sesame oil
• ½ tsp wasabi paste
• 1 red chili, deseeded and finely chopped
• 2 tsp pickled ginger
• 2 tbsp Japanese soy sauce
• 3 tbsp rice wine vinegar

1. Soak the skewers in warm water for 30 minutes, then set aside. Put the marinade ingredients in a small saucepan and bring to the boil. Stir over a low heat for 2 minutes, until the sugar dissolves. Leave to cool.
2. Cook the soba noodles in boiling, salted water for 5 to 7 minutes, drain well and place in a bowl of cold water. Drain well and put in a salad bowl. Save a few strips of spring onion to garnish and toss the rest of the prepared vegetables with the noodles.
3. Toss the chicken strips in the marinade, and thread onto skewers. Cook under a high grill for 5 to 7 minutes, turning occasionally.
4. Mix the dressing ingredients together, add to the noodles and toss until coated.
5. Divide the noodles between four plates and top each with two chicken skewers and some spring onion.

“Wasabi paste is a hot and spicy horseradish paste, usually used as a condiment for sushi. Mirin is a traditional Japanese seasoning made from steamed and fermented rice, that adds taste and color. Arigato!”

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