Togarashi Spiced Chicken with Coriander Ginger Pesto and Soba Noodles

Steps

1. a medium pot of salted water to the boil.
2. Pat chicken dry. In a small dish, evenly coat chicken with first measure of togarashi spice mix and season with salt. Heat a drizzle of oil in a large fry-pan on medium-high heat and cook chicken for about 3 minutes each side, until browned (chicken does not need to be cooked through yet). Reserve pan.
3. Set chicken aside and cover in foil to rest for 2-3 minutes before slicing thinly. While chicken cooks, whisk together water, sweet chilli sauce, soy sauce and vinegar in a small bowl and set aside.
4. While chicken rests, cook soba noodles in pot of boiling water for about 5 minutes, until just tender. Drain, rinse with cold water, drain again then toss with sesame oil in a medium bowl. Set aside.
5. Return reserved pan to high heat with a drizzle of oil. Add carrot and courgette and stir-fry for about 1 minute, until beginning to soften. Add sweet chilli sauce mixture, thinly sliced chicken, bok choy and spring onions to pan with veggies and stir-fry a further 1 minute.
6. Add noodles to pan and toss with vegetables until warmed through, about 30 seconds. Season to taste with salt and pepper.
7. divide togarashi spiced chicken and soba noodles between plates or bowls. Garnish with coriander ginger pesto, crispy shallots, lemon basil and second measure of togarashi spice mix.