Ingredients
- 4 chicken thighs sliced thinly for stir frying
- 1/2 teaspoon Ground black pepper or to taste
- 1 tablespoon coconut oil
- 1/2 cup coconut sugar or any brown sugar
- 3 tablespoons of maple syrup
- 3 tablespoons of light soy sauce
- 1 tablespoon of fish sauce
- 1 tablespoon of hoisin sauce
- 1 tablespoon of sweet chilli sauce
- 1/2 to 1 small hot chilli
- 1-2 cloves of garlic minced
- 1 lime juiced plus zest of lime. (Have 1 extra lime for garnish and balancing flavour)
- 1/2 orange juiced plus extra for balancing flavour
- 1/2 cup coriander roughly chopped
- 1 tablespoon dessicated coconut
- 2 bundles of Hakubaku Soba noodles
- Sliced cucumber
Method
- Place a pot of water to boil for the soba noodles to cook later. Refer to packet recommendations.
- In a saucepan on medium to high heat put the coconut sugar, maple syrup, light soy sauce, fish sauce, hoisin sauce, sweet chilli sauce, chilli, garlic, lime and orange juice. Stir or whisk as you bring to a boil and let boil for 2-3 mins until it thickens slightly.
- Meanwhile heat up a frypan or wok over medium to high heat and add coconut oil.
- Add Hakubaku soba noodles to the boiling water. It should take 4 mins.
- Add chicken and ground black pepper to the hot frypan or wok and stir fry until cooked and slightly golden.
- Add sauce to chicken along with lime zest, 3/4 of the coriander and dessicated coconut and stir. Taste to see if you need any further orange, lime or pepper and adjust accordingly.
- Drain noodles and serve noodles with chicken on top. Sprinkle remaining coriander and serve with extra lime wedges and cucumber slices. Enjoy!
Product used in recipe
- Hakubaku - Organic Soba Noodle
