Sesame Chicken Soba Noodles

¼ cup black sesame seeds

¼ cup white sesame seeds

200g (7 oz) thinly sliced chicken breast

4 spring onions (scallions), finely sliced

1 tbsp finely sliced Japanese pickled ginger

Sesame ginger dressing:

1 tbsp sesame seeds

3 tbsp soy sauce

3 tbsp sesame oil

3 tbsp rice vinegar

1 tbsp honey

1 tsp finely grated ginger

• For the sesame ginger dressing, toast the sesame seeds in a dry frying pan until golden. Transfer the sesame seeds to a mortar and use a pestle to crush to a fine powder. In a small bowl, mix the crushed sesame seeds with the remaining dressing ingredients. Set aside for later.
• Preheat your oven to 200°C/400°F.
• Cook the soba noodles in boiling water according to packet instructions or until just al dente. Transfer the noodles straight from the pot to a large bowl of iced water. Soak the noodles until they’re ice cold.
• In the meantime, mix the black and white sesame seeds together on a tray or large plate. Coat each piece of chicken in the sesame seeds and place on a baking tray lined with baking paper. Bake in the oven for about 5 minutes or until the chicken is cooked through.
• To serve, drain the noodles and toss the with the sesame ginger dressing, spring onions and the pickled ginger. Divide among serving plates and top with slices of the chicken. Serve immediately.