- 2 tbs soy sauce2 tbs mirin seasoning1 tbs honey2 tsp sesame oil1 tbs sesame seeds, toasted1/2 tsp dried chilli flakes (optional)6 Chicken Thigh Fillets100g vermicelli rice noodles8 butter lettuce leavesPICKED VEGETABLE2 carrots, peeled, cut into long matchsticks2 carrots, peeled, cut into long matchsticks1/2 wombok (Chinese cabbage), finely shaved1/4 cup (60ml) rice wine vinegar1 tbs caster sugar1/4 tsp salt
- Step 1Combine the soy sauce, mirin, honey, oil, sesame seeds and chilli flakes, if using, in a large bowl. Add the chicken and turn to coat. Set aside for 10 mins to develop the flavours.Step 2Heat a barbecue grill or chargrill on medium. Drain the chicken, reserving the soy sauce mixture. Cook for 4-5 mins each side or until cooked through. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.Step 3Meanwhile, to make the pickled vegetables, combine the carrot, cucumber, wombok, vinegar, sugar and salt in a large bowl. Set aside for 5 mins to soak. Drain well.Step 4While the vegetables are soaking, place noodles in a large heatproof bowl. Pour over enough boiling water to cover. Set aside for 5 mins to soak. Refresh under cold water. Drain well.Step 5Heat the reserved soy sauce mixture in a saucepan over high heat. Bring to the boil. Reduce heat to medium and simmer, stirring, for 2 mins or until the glaze thickens slightly.Step 6Thickly slice the chicken. Arrange the lettuce leaves on a large serving platter. Top with the noodles, pickled vegetables and chicken. Drizzle with the glaze to serve.
Brands and product used
- Obento - Mirin Seasoning