1/2pack of Cantonese Bostock Brothers Organic Free Range Chicken and fresh coriander dumplings
Any greens you can find at home(carrots, broccoli, mushrooms, cabbage and bok choy all work well!)
100ggreen tea soba noodles
handful of The Fresh Grower fresh coriander
1tbspof sesame oil
3tbspof mum's sauce
The Good Oil for cooking + dressing
Bring a pot of water to boil. Fill a separate bowl up with room temperature water and add a few ice cubes. Have this ready to go on the bench!
Place your green tea soba noodles into the pot and boil for 3 minutes. Make sure to stir the noodles a few times while they're cooking!
Drain your noodles, and pour them into the ice water. After 5 seconds in the cold water, drain the noodles again. This stops the cooking process to ensure that the noodles won't be soggy/ Add a dash of sesame oil to the noodles and stir to coat.
Chop your raw vegetables (anything you want to stay crunchy!) and coriander, and add them to a large bowl. Pour over the Mum's Sauce and sesame oil, and mix to combine.
Cook the rest of your vegetables! Pan fry them over medium-heat with a dash of oil for around 3-4 minutes. Once cooked, set them aside.
Add noodles and cooked vegetables to the bowl. Add a dash of extra virgin olive oil or rapeseed oil.
Heat a dash of oil in a frying pan over medium-high heat.
Add the chicken dumplings and cook for 2-3 minutes on each side, or until golden.
Once cooked, serve the dumplings on top of the soba noodle salad. Enjoy!