Chicken, Buckwheat nooles, Kim Chi
MASTERCLASS INGREDIENT BOX RECIPE | COOK: 15MINS
1. Raw chicken
2. Tofu sauce
4. Buckwheat noodles
5. Seaweed and black sesame mix
1. Spring onion
1. Boil some water, then place the buckwheat noodles in it for around 2 minutes. Strain them in a colander and run some warm water on top. This ensures they don’t stick together while you’re cooking.
2. Preheat a non-stick pan on a medium heat with a little of your preferred oil. Sear the chicken mince until golden. While it’s cooking, slice the white off the spring onion and add it to the pan once the chicken is golden. Reserve the green of the spring onion for garnish at the end. Then add in our tofu sauce and bring to the boil.
3. Place the buckwheat noodles on a plate. Add the chicken (with tofu dressing and fried off white of the spring onion), kimchi, seaweed and black sesame seeds. Garnish with reserved green spring onion and puffed buckwheat.