Wok-Fried Chicken with Rainbow Veg and Soba Noodles

by Leah Halmagyi


  • 500g diced chicken breast
  • 1 Tbsp extra virgin olive oil
  • 200g soba noodles
  • 2 tsp sesame oil
  • 2 tsp soy sauce
  • juice of 1 lime
  • ¼ tsp ground cardamom
  • ½ bunch coriander leaves, chopped
  • 1 red capsicum, cut into fine batons
  • 1 yellow capsicum, cut into fine batons
  • 2 Lebanese cucumbers, cut into fine batons
  • 2 carrots, cut into fine batons
  • ½ daikon, cut into fine batons
  • 1 cup snow pea shoots
  • Japanese mayonnaise, toasted sesame seeds, sliced chilli, sliced green shallots and baby mint leaves, to serve


1 Fry the chicken in olive oil in a wok over a high heat for 3 minutes, until firm.
2 Meanwhile, cook the noodles in rapidly-boiling salted water for 2 minutes, until tender, then drain well and toss with the sesame oil, soy sauce, lime juice, cardamom and coriander.
3 Place the noodles in a bowl, arrange the vegetables around, then top with Japanese mayonnaise, sesame seeds, chilli and shallots. Put the chicken on top and finish with mint.

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