Soba Noodles with Garlic and Citrus Chicken, Pak Choy & Sesame

Preheat oven to 200°C. Roughly chop coriander leaves (save a few for garnish) and stems (discard roots). Peel and mince garlic. Zest lime and orange, then halve. In a jug, blitz together coriander, garlic, lime and orange zest (to taste), juice of ¹⁄₂ the lime and orange, soy sauce and 1 Tbsp olive oil. Taste and add salt and pepper as needed.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

In a bowl, combine chicken and ³⁄₄ of the marinade, reserving remainder for serving. Coat well, then set aside to marinate at room temperature for at least 10 minutes or up to 3 hours in the fridge.

Tip! Marinating helps tenderise the chicken and makes it juicier. It also helps reduce the time of cooking.

Trim and discard roots of the spring onion and thinly slice. Trim pak choy and cut into quarters lengthways.

Remove chicken from marinade, allowing excess to drip off. Season both sides with salt and pepper. Place chicken, skin side up, on a lined baking tray. Bake for 20 minutes, until skin is crisp and chicken is cooked through.

Tip! Take care when seasoning the chicken (if you do). Keep in mind the marinade contains soy, salt and pepper already, so it may already be salty enough.

Meanwhile, bring a large pot of water to boil over high heat. When water is boiling, add soba noodles and a generous pinch of salt. Cook until tender, about 6 minutes. Add pak choy in the final 2 minutes. Drain well and toss with sesame oil to avoid noodles sticking together.

Slice chicken to desired thickness. Taste and add salt and pepper (if needed). Divide noodles and veg evenly between plates and top with chicken. Garnish with reserved marinade, coriander and spring onion. Enjoy!

Preheat oven to 200°C. Roughly chop coriander leaves (save a few for garnish) and stems (discard roots). Peel and mince garlic. Zest lime and orange, then halve. In a jug, blitz together coriander, garlic, lime and orange zest (to taste), juice of ¹⁄₂ the lime and orange, soy sauce and 1 Tbsp olive oil. Taste and add salt and pepper as needed.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

In a bowl, combine chicken and ³⁄₄ of the marinade, reserving remainder for serving. Coat well, then set aside to marinate at room temperature for at least 10 minutes or up to 3 hours in the fridge.

Tip! Marinating helps tenderise the chicken and makes it juicier. It also helps reduce the time of cooking.

Trim and discard roots of the spring onion and thinly slice. Trim pak choy and cut into quarters lengthways.

Remove chicken from marinade, allowing excess to drip off. Season both sides with salt and pepper. Place chicken, skin side up, on a lined baking tray. Bake for 20 minutes, until skin is crisp and chicken is cooked through.

Tip! Take care when seasoning the chicken (if you do). Keep in mind the marinade contains soy, salt and pepper already, so it may already be salty enough.

Meanwhile, bring a large pot of water to boil over high heat. When water is boiling, add soba noodles and a generous pinch of salt. Cook until tender, about 6 minutes. Add pak choy in the final 2 minutes. Drain well and toss with sesame oil to avoid noodles sticking together.

Slice chicken to desired thickness. Taste and add salt and pepper (if needed). Divide noodles and veg evenly between plates and top with chicken. Garnish with reserved marinade, coriander and spring onion. Enjoy!