Chicken Hiyashi Chuka with Ramen Noodles, Corn & Vegetables

Bring a pot of salted water to boil. Season chicken with olive oil, salt and pepper. (See tip) Heat pan over medium-high heat. Add chicken breast and cook 8 minutes before flipping and cooking a further 10 minutes until cooked to your liking. Remove chicken from heat and set aside.

Tip! You can cook on the BBQ or grill plate if you like - the choice is yours.

To make the noodle sauce, in a jar, combine the sesame oil (to taste), tahini dressing and 2 Tbsp water. Shake well to combine.

Cut off and discard roots of spring onions. Thinly slice, separating the white bottoms and green tops. Cut kernels off the cob, discarding cob. Cut the cucumber in half lengthwise, scrape out and discard seeds. Slice lengthwise into ¹⁄₂cm strips.

Add the soba noodles to the pot of boiling water, stirring to separate the noodles. Cook, stirring occasionally, for 3-4 minutes. Drain thoroughly. In a bowl, toss noodles with half the dressing to coat.

When cool enough to handle, roughly chop the cooked chicken into large pieces. In a medium bowl, combine the chopped chicken, white parts of the spring onions, ¹⁄₂ the Shichimi Togarashi (see tip) and remaining noodle dressing. Set aside.

Tip! Schichimi Togarashi is very hot (but delicious)! If you prefer less heat, add just a pinch. You can always add more at the end.

Divide the soba noodles. Top with the chicken, corn, tomato and cucumber. Garnish with the green parts of the spring onions and remaining Shichimi Togarashi (only if you like an extra chilli kick). Enjoy!

Bring a pot of salted water to boil. Season chicken with olive oil, salt and pepper. (See tip) Heat pan over medium-high heat. Add chicken breast and cook 8 minutes before flipping and cooking a further 10 minutes until cooked to your liking. Remove chicken from heat and set aside.

Tip! You can cook on the BBQ or grill plate if you like - the choice is yours.

To make the noodle sauce, in a jar, combine the sesame oil (to taste), tahini dressing and 2-3 Tbsp water. Shake well to combine.

Cut off and discard roots of spring onions. Thinly slice, separating the white bottoms and green tops. Cut kernels off the cob, discarding cob. Cut the cucumber in half lengthwise, scrape out and discard seeds. Slice lengthwise into ¹⁄₂cm strips.

Add the soba noodles to the pot of boiling water, stirring to separate the noodles. Cook, stirring occasionally, for 3-4 minutes. Drain thoroughly. In a bowl, toss noodles with half the dressing to coat.

When cool enough to handle, roughly chop the cooked chicken into large pieces. In a medium bowl, combine the chopped chicken, white parts of the spring onions, ¹⁄₂ the Shichimi Togarashi (see tip) and remaining noodle dressing. Set aside.

Tip! Schichimi Togarashi is very hot (but delicious)! If you prefer less heat, add just a pinch. You can always add more at the end.

Divide the soba noodles. Top with the chicken, corn, tomato and cucumber. Garnish with the green parts of the spring onions and remaining Shichimi Togarashi (only if you like an extra chilli kick). Enjoy!