Ingredients For the sticky chicken 4 large organic thigh pieces, thinly sliced
2 tbsp kecap manis
1 tbsp honey
125 g dried soba noodles
1 large zucchini, peeled, cut into ribbons
1 large carrot, peeled, cut into ribbons
70 g fried rice noodles
¼ cup coriander leaves, chopped
1 tbsp sesame seeds
3 tsp lime juice
For the vegetable frittata 200 g sweet potato, peeled, cut into small pieces -I used the white sweet potato
100 g green beans, sliced
¼ cup soy beans (or green peas)
1 shallot, sliced finely
3 - 4 large eggs
60 g cottage cheese
½ cup cheese, grated
1 tsp chili flakes (optional)
Method For the chicken
Combine the chicken, honey and kecap manis in a large bowl.
Cook the soba noodles as per the packet instruction. Drain the liquid and let cold water run through.
Cut the zucchini and carrot into strips, or use the gadget I did which is far quicker and looks nicer.
Add the cooked soba noodles, the crispy noodles (I used Changs) and coriander.
Heat a wok or non stick frying pan over a high heat. Take the chicken out of the marinade, keeping the marinade, and add the chicken into the pan.
Cook, turning occasionally for about 10 minutes or until the chicken is tender. Remove from the heat.
Add the sesame seeds and stir to coat.
Then add this chicken to the noodle mixture in the large bowl.
Put the pan back over high heat, add the water and the marinade, and boil for about 5 minutes or until the sauce has reduced. Remove from the heat and stir in the lime juice.
Pour this slowly over the noodle/chicken mixture and toss to combine.
Serve with a slice of frittata, or you could make a salad instead.
For the frittata
Lightly oil a 20 cm non stick frying pan which is ovenproof.
Cook the sweet potato for about 6 minutes, stirring until slightly softened. Add the beans and cook for a few minutes.
Add the peas or soy beans and cook for a further 3 - 4 minutes.
Stir in the shallot and add salt and pepper.
Mix the egg, milk and ricotta cheese in a jug or bowl.
Pour over the vegetables and tilt the pan to make the mixture spread evenly over the vegetables.
Reduce the heat to low, add the chili flakes if using, and cook for about 10 minutes or until the top if not quite set.
Top with the grated cheese and cook under a hot grill for about 5 minutes or until it is starting to go a golden colour.