If you’re looking for a fresh and easy dinner to tantalise the tastebuds and impress your guests, look no further than this sticky soy chicken with sesame noodles recipe. Available now in Donna Hay’s Everyday Fresh: Meals in Minutes.
1 tablespoon light-flavoured extra virgin olive oil
150g (5¼ oz) dried soba noodles, cooked
2 zucchini (courgettes), shredded using a julienne peeler
2 tablespoons white or black sesame seeds
coriander (cilantro) leaves, to serve
600g (1 lb ¼ oz) chicken mince
¼ cup (50g/1¾ oz) white chia seeds
2 cloves garlic, crushed
2 tablespoons finely grated ginger
2 tablespoons hoisin sauce
1 large green chilli, finely chopped
2 green onions (scallions), finely chopped
Sticky Soy Sauce
½ cup (125ml/4¼ fl oz) soy sauce
1 tablespoon white miso paste (shiro)
¾ cup (180ml/6 fl oz) mirin (Japanese rice wine)
1 tablespoon sesame oil
2 tablespoons rice wine vinegar
¼ cup (90g/3 oz) honey
For vegans, replace the 2 eggs with 1 large mashed ripe banana. You can also swap the nut butter for the same amount of a seed butter or tahini for a nut-free alternative.
Preheat oven to 220°C (425°F).
To make the chicken meatballs, place the chicken, chia seeds, garlic, ginger, hoisin, chilli and onion in a bowl and mix to combine. Roll heaped tablespoons of the mixture into balls, place on a tray lined with baking paper and set aside.
Pour the oil onto a large deep-sided baking tray. Bake for 5 minutes or until hot. Add the meatballs to the tray and bake for 5 minutes.
To make the sticky soy sauce, whisk together the soy, miso, mirin, sesame oil, vinegar and honey. Remove the meatballs from the oven and carefully pour the soy mixture over the meatballs. Return to the oven and bake for 15 minutes or until the meatballs are cooked through and the pan sauce is thickened.
To serve, place noodles and zucchini into serving bowls and sprinkle with sesame. Top with meatballs, sticky soy sauce and coriander. Serves 4
Recipes extracted from Everyday Freshby Donna Hay. Published by HarperCollins, RRP $50.00.
Photography: Con Poulos | Recipes and styling: Donna Hay