180 g dried soba noodles
1 cup salt-reduced chicken stock
2 tbsp salt-reduced soy sauce
1 tbsp honey
1 tbsp finely sliced ginger
1 garlic clove, sliced
1 tsp sesame oil
4 small chicken thigh fillets, trimmed
2 bunches bok choy
1 tbsp toasted sesame seeds
- Prepare noodles as directed on the packet. Drain and set aside.
- Place stock, soy, honey, ginger, garlic and oil in a saucepan over medium heat. Bring to a boil, add chicken and reduce heat to medium-low. Cover and cook for 10 min, or until chicken is tender.
- Remove chicken and set aside. Add sliced bok choy to cooking liquid, cook for 1 min. Place noodles onto plates. Top with bok choy. Slice chicken and divide between plates. Drizzle each with a little of the cooking liquid. Top with toasted sesame seeds.