Tahini-soy chicken with edamame noodles recipe
Marinate the chicken in the sticky soy and tahini mixture up to 24 hours ahead. It’ll make it extra juicy and flavoursome, too. Add noodles for a super-speedy dinner.
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Colander
- Mixing bowl
- Whisk
- Measuring spoon
- Wooden spoon
- Tongs
- Plate
- Stove
Ingredients
- 1 x 320g pack of 2 chicken breast fillets
- 1 tsp sesame seeds
- 2 portions (167g) dried udon noodles (we used Yutaka)
- 130g frozen edamame
- 2 spring onions, finely sliced
- 1 tbsp dark soy sauce
- 1 tbsp tahini
- 2 tsp sesame oil, plus 1 tsp for the noodles
- 1 ½ tsp rice vinegar
- 1 tbsp light brown soft sugar
- 1 tsp ginger paste
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