Atlas Masterclass

Teriyaki Chicken, Udon noodles, Daikon salad

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INGREDIENTS‭:‬

Marinated chicken

Sesame Dressing

Sesame seeds

Udon noodles

Baby spinach

Shallots

Carrots (use 1/2 of supplied)

Daikon (use 1/2 of supplied)

 

YOU’LL NEED‭:‬ Large frying pan, chopping board, knife, grater, medium saucepan, colander or sieve

PANTRY STAPLES‭:‬ Cooking oil (vegetable or grape seed)

ALLERGENS: Soy, mushroom, seaweed, sesame, fish, gluten

These instructions are to serve 2 people. When cooking for 1, 4 or 6 the same techniques apply but the preparation and cooking times may change slightly.

 

METHOD:

1. To prepare the vegetables: Wash the vegetables. Peel and grate the carrot and daikon. Finely dice the shallots.

2. To cook the chicken: Place frying pan on a medium low heat with a splash of your preferred oil. Remove the chicken from the marinade (keep for later use) and place skin side down into the pan. Ensure the frying pan isn’t too hot, causing the marinade to burn. Cook for about 4-5 minutes each side, checking the colouring on the chicken is even.

3. To make the salad: Place carrot, daikon and shallots in a serving bowl with the spinach and most of the sesame dressing. Mix well to distribute dressing evenly.

4. To prepare the noodles: Bring a saucepan of water to the boil. Add the noodles into the boiling water, cook approximately 3 minutes or until cooked through. Drain noodles in a colander, place into a bowl and stir through remaining sesame dressing.

5. To finish cooking the chicken: Take chicken off the heat when cooked through, pour excess oil out of the frying pan and add in remaining marinade. The heat of the pan will reduce the marinade slightly to coat the chicken.

6. To serve up: Place noodles on a serving plate, add the salad on the side. Slice chicken and place on top of noodles. Garnish with sesame seeds.

 

VEGETARIAN METHOD:

1. To prepare the vegetables: Wash the vegetables. Peel and grate the carrot and daikon. Finely dice the shallots.

2. To cook the tofu: Place frying pan on a medium low heat with a splash of your preferred oil. Remove the tofu from the marinade (keep for later use) and place into the pan. Ensure the frying pan isn’t too hot, causing the marinade to burn. Cook for about 3-4 minutes each side, checking the colouring on the tofu is even.

3. To make the salad: Place carrot, daikon and shallots in a serving bowl with the spinach and most of the sesame dressing. Mix well to distribute dressing evenly.

4. To prepare the noodles: Bring a saucepan of water to the boil. Add the noodles into the boiling water, cook approximately 3 minutes or until cooked through. Drain noodles in a colander, place into a bowl and stir through remaining sesame dressing.

5. To finish cooking the tofu: Take tofu off the heat when cooked through, pour excess oil out of the frying pan and add in remaining marinade. The heat of the pan will reduce the marinade slightly to coat the tofu.

6. To serve up: Place noodles on a serving plate, add the salad on the side. Place tofu on top of noodles. Garnish with sesame seeds.

For downloadable pdf version, click here.