Easy, delicious chicken dumplings with soba noodle salad
This meal is ready in 20 minutes, is full of flavour, uses your favourite vegetables, and even the kids will love it.
- 1/2 pack of Cantonese Bostock Brothers Organic Free Range Chicken and fresh coriander dumplings
- Noodle Salad:
- Any greens you can find at home (carrots, broccoli, mushrooms, cabbage and bok choy all work well!)
- 100 g green tea soba noodles
- handful of The Fresh Grower fresh coriander
- 1 tbsp of sesame oil
- 3 tbsp of 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!