Lemongrass Chicken with Sesame Soy Vegetables and Soba Noodles

Steps

1. Bring a medium pot of salted water to the boil. Pat chicken dry and cut into 1.5cm-thick strips. Add to a medium bowl with chopped coriander stalks, lemongrass paste, salt and a drizzle of oil. Toss to coat and set aside.
2. Prepare the vegetables. Thinly slice bok choy; cut broccoli into small florets; cut carrot in half lengthways and thinly slice.
3. Cook soba noodles in pot of salted water, stirring occasionally, for about 4 minutes until just tender. Drain and drizzle with a little olive oil to prevent sticking. Whisk together soy sauce, sesame oil, honey, cornflour and water in a bowl. Add sesame seeds and set aside.
4. Heat a drizzle of oil in a large fry-pan on medium heat. Cook chicken for about 2 minutes each side, until just cooked through. Remove from pan and set aside to rest. Keep pan on heat.
5. Add soy sauce mixture to pan and increase heat to medium-high. Once sauce is bubbling, add vegetables and stir-fry for 2–3 minutes until tender with a slight bite. Return chicken (and any resting juices) to pan to heat through and toss to coat in the sauce.
6. To serve, divide soba noodles between bowls, top with lemongrass chicken and sesame soy vegetables. Sprinkle over coriander.