Prep time: 15 minutes
Cooking time: 10 minutes
Serves: 4
600gm Lilydale chicken tenderloins
1 tbsp peanut oil
2 tbsp teriyaki sauce + extra, to serve
270gm soba noodles prepared according to packet instructions
1 large avocado, sliced
250gm edamame beans, blanched, podded
1 Lebanese cucumber, peeled into ribbons
1 small red capsicum, thinly sliced
40gm snow pea sprouts, trimmed
2 green onions, thinly sliced on the diagonal
Pickled ginger, wasabi mayonnaise, toasted sesame seeds, to serve
1. In a large snap-lock bag or glass bowl place chicken tenderloins, peanut oil and teriyaki sauce.
2. Heat a char-grill pan over medium-high heat and cook chicken for 3 to 4 minutes each side or until cooked through. Set aside on a plate loosely covered with foil.
3. In a bowl arrange noodles, avocado, edamame, cucumber, capsicum and snow pea sprouts. Top with chicken and sprinkle with onions. Serve with pickled ginger, mayonnaise, sesame seeds and extra teriyaki sauce, if desired.
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