Orange Teriyaki Chicken and Soba Noodle Salad

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Recipe's preparation

Marinade

Place corainder leaves and 10 mint leaves into jug and chop, 5 seconds / speed 6.  Set aside. 

 

Place coriander root, garlic and ginger into jug and chop 3 seconds / speed 6.  Add the juice of two oranges, soy, sesame and oyster sauces, sugar and sesame seeds and mix for 5 seconds / speed 8.  

 

Place diced chicken into jug and combine for 5 seconds "Counter-clockwise operation" / speed 3 to fully coat all the chicken pieces.  Tip chicken into Varoma bowl and tray, leaving room between the pieces for steam to escape. 

 

Pour 800g water into jug and steam chicken for 16 minutes / Varoma / speed 2. 

 

While this is steaming, peel and thinly slice orange. 

 

When time is up, place soba noodles into steamer basket, breaking in half if they are too long. Place basket into jug. Add vegetables to Varoma bowl (give chicken in the Varoma bowl and tray a quick stir with spatula).  Continue cooking for a further 4 minutes / Varoma / speed 2. 

 

Once cooked,  place both Varoma bowl and tray onto the lid to catch the juice from the chicken.  Remove basket from the jug with your spatula and tip noodles onto serving plates. Place chicken and vegetables on top of noodles. 

 

Salad Dressing

Clean your jug.

 

Tip juice from Varoma lid into jug and add the juice of an orange, salt and sugar and cook 2 minutes / 100 degrees / speed 3.  Pour over chicken and garnish plate with orange slices, sesame seeds and reserved coriander and mint.