Soba Noodle Salad with Sesame Chicken

Ingredients

50ml Soy sauce
30ml Mirin
2 tbsp lemon or lime juice
20ml Sesame Oil
1 tbsp Green olive bryn/juice
1/2 cup Green olives
2 Avocados
2 Tomatoes
500g Baby spinach
1 cup Spring onion ends
270g Soba noodles (1 packet)

6 Chicken thighs, chopped into strips
Sesame seeds or nigella seeds
Kewpie mayonnaise 
Soy sauce, sesame oil and mirin and lemon for seasoning
1 tbsp honey
Lemon rind

Method

Combine equal parts of mirin, soy sauce and sesame oil (around a 1/3 cup worth all together). Add a tablespoon of honey and lemon rind and mix well (if the honey is warm it is easier to stir in). Cover trimmed chicken thighs and marinate for 1 - 24hrs (the longer the tastier). 

Combine soy sauce, mirin, sesame oil, lemon juice and green olive juice. Taste to see if balanced and add in a dash more of whatever is needed. 

Very finely chop olives and spring onion ends. Chop avocado and tomato into 2cm cubes or there abouts and roughly chop baby spinach.

Meanwhile, bring to rapid boil a saucepan of water and cook up the soba noodles for 4mins or until al dente - careful not no over cook. Once cooked, drain and run cold water over noodles to cool down then re drain.

Add cooled noodles to the veg, add the marinade and mix well. Refrigerate. 

Heat a non cook pan with some extra peanut oil. Drain the extra marinade off the chicken and sprinkle sesame seeds. Pan fry thighs until cooked through and sesame seeds are golden. 

Serve chicken with salad and kewpie mayonnaise.