- 2 tbs soy sauce2 tbs mirin seasoning1 tbs honey2 tsp sesame oil1 tbs sesame seeds, toasted½ tsp dried chilli flakes (optional)6 Coles RSPCA Approved Australian Chicken Thigh Fillets100g vermicelli rice noodles8 butter lettuce leavesPickled vegetables2 carrots, peeled, cut into long matchsticks2 Lebanese cucumbers, cut into long matchsticks½ wombok (Chinese cabbage), finely shaved¼ cup (60ml) rice wine vinegar1 tbs caster sugar¼ tsp salt
- Combine 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 15 mins to develop the flavours.Heat 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.Meanwhile, 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.While 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.Heat 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.Thickly 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
- Obento - Rice Wine Vinegar
- Yeo's - Pure Sesame Oil