Wasabi can be eaten in its root of leaf form or more commonly as a paste. It is not for the naïve chilli patient, with its pungent flavour activating the nasal passages more so than the tongue. One is advised to enjoy it “at a leisurely pace, preferably accompanied by a favourite cold beverage.”
Wasabi peas are roasted dried peas that have been coated in a spicy wasabi coating. Here they prove to be more than just a snack food, providing a great variation to the boring crumbed chicken.
Enjoy!
Wasabi Pea and Macadamia Crusted Chicken on Soba Noodle Salad
Serves 6
2 x 100g packet Wasabi Peas
130g macadamia nuts
½ cup panko breadcrumbs
3 eggs
½ cup skim milk
5 chicken breasts
1 packet Hakubaku soba noodles (270g)
2 avocado
bunch of coriander
6 shallots
Dressing:
1 tbsp wasabi paste
3 tbsp soy sauce
1 tbsp rice wine vinegar
- Preheat oven to 170°.
- Place wasabi peas, macadamias and breadcrumbs in blender and blend until roughly chopped. Spread the mixture out across a shallow dish.
- Whisk eggs and milk in a mixing bowl.
- Take a chicken breast and ‘dunk’ it in the egg mixture and then coat well with the crumbs mixture, ensuring all the breast is covered and place on a baking tray. Repeat for the remaining breasts.
- Bake the chicken in preheated oven for 50min. Let them rest for 10min before slicing carefully into thick strips.
- Cook the soba noodles according to the packet instructions, being wary that soggy soba noodles are not nice! Once cooled and drained place noodles in large salad bowl.
- Slice the shallots thinly in white section and thicker in green, and roughly chop the coriander. Remove skins and seeds of avocado and then thinly slice the avocado.
- Place salad ingredients on top of soba noodles, drizzle with dressing, and gently toss together. Serve with chopped green chilli if desired and extra dressing.
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