Boneless, free range chicken thighs are simmered in dashi stock with mushrooms, yams, carrots, snow peas, soy sauce and mirin and served with soba noodles. Simple, satisfying homestyle Japanese food.
Boil the noodles in plenty of unsalted water until tender to the bite. Cool under cold water, drain and reserve.
Heat the oil over moderate heat in a wok or wide saucepan and add the chicken.
Stir fry until lightly browned then add the mushrooms, yams, carrot, dashi, mirin and soy sauce.
Bring to the boil, cover and simmer 20 minutes. Uncover, add the snow peas and bring back to the boil. Remove from the heat.
Place half the noodles in each of 2 bowl. Add half the chicken, vegetables and dashi to each bowl and serve.
1 tablespoon vegetable oil
80 gram Soba Noodles
400 gram skinned boned free range chicken thighs quartered
200 gram button mushrooms halved
300 gram yams well washed
1 small carrot thinly sliced
7 gram sachet of Japanese Dashi Stock dissolved in 500ml hot water
2 tablespoon Mirin
2 tablespoon Japanese soy sauce
75 gram snow peas stalk ends trimmed off