Ingredients
320 g Yaki-Soba, seasoning sauce packets discarded
1 tbsp cornflour
⅓ cup soy sauce
¼ cup brown sugar, packed
¼ tsp SIDS CRAZY SALT
3 cloves garlic, minced
1 tbsp freshly grated ginger
2 tbsp raw bush honey
500 g boneless, skinless chicken thighs, 2 cm chunks
1 tbsp rice bran oil
1 tsp sesame seeds
1 spring onion, thinly sliced
Directions
In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
In a small bowl, whisk together cornflour and ¼ cup water then set aside.
In a small saucepan over medium heat, add soy sauce, brown sugar, SIDS CRAZY SALT, garlic, ginger, honey and 1 cup water then bring to a simmer. Stir in cornflour mixture until thickened enough to coat the back of a spoon, about 2 minutes, then let cool to room temperature. Reserve ¼ cup and set aside.
In a 4 litre size Ziploc bag or large bowl, combine soy sauce mixture and chicken then marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade.
Heat oil in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through, about 3-4 minutes then set aside.
Stir in Yaki-Soba and reserved soy sauce mixture until well combined, about 2 minutes.
Serve immediately, garnished with sesame seeds and spring onion.
