Double this recipe for great leftovers - it makes an enviable
work lunch. It's best served super-chilled.
500 ml (2 cups)chicken stock6spring onions, white parts thinly sliced, green tops reserved3garlic cloves, crushed1long red chilli, split2thin slices ginger2chicken breasts (about 160gm each)180 gmsoba noodles1½ tspsesame oil150 gmpodded frozen edamame1 tbsproasted black sesame seeds1 tbsproasted white sesame seeds2Lebanese cucumbers, seeds removed, cut into long, thin julienne1 cupcoriander, coarsely choppedBlack vinegar dressing2 tbspblack vinegar2 tbsp soy sauce½ tbspSichuan peppercorns, toasted and crushed2 tspcaster sugar
Combine stock, spring onion tops, garlic, chilli, ginger and 500ml water in a saucepan just large enough to hold chicken snugly. Bring to a simmer, add chicken, and simmer for 5 minutes, then cover, remove from heat and leave to continue cooking for 15 minutes. Transfer to a plate to cool, then shred meat.
Meanwhile, cook soba noodles in a large saucepan of boiling salted water until al dente (2-3 minutes), stirring so noodles don’t stick together. Drain, refresh in iced water, drain again and toss with 1 tsp sesame oil and set aside.
Blanch edamame in a saucepan of boiling salted water until bright green (see notes). Refresh in iced water, drain and toss with remaining sesame oil.
For black vinegar dressing, combine ingredients in a small bowl.
Toss chicken with sesame seeds and a little of the dressing, and combine in bowls with noodles, edamame, cucumber, coriander and sliced spring onion, and serve drizzled with remaining dressing.