Marinate the chicken in the tamari, maple syrup, garlic and coriander for at least 30 minutes. Heat a large frying pan over medium–high heat. Add the olive oil and cook the chicken thighs for about 3–4 minutes each side or until cooked through. Remove and set aside. Slice or chop once cooled.
1/2 cup tamari, 1/3 cup pure maple syrup, 3 cloves garlic , 2 tablespoons coriander roots, 1 tablespoon olive oil, 600 g chicken thighs
Cook the soba noodles as per packet instructions. If using raw baby corn, throw this in the pot with your soba noodles. Remove and set aside. Noodles might be come sticky so right before adding to the bowl, run through cold water.
360 g soba noodles, 8 canned baby corn
For the dressing: Mix all ingredients in a small bowl and adjust to taste. Add 1 tablespoon of water at a time until you reach your desired consistency.
Place the soba noodles, chicken, corn, cucumber, edamame, spring onion, bean shoots, sesame seeds, coriander and avocado in a serving bowl. You can lay it out in separate bowls or feel free to combine everything together in a large bowl. Pour over the dressing and toss well. Enjoy!
360 g soba noodles, 600 g chicken thighs, 8 canned baby corn , 2 lebanese cucumbers, 1 cup edamame beans, 4 spring onions, 2 cups bean shoots, 2 tablespoons sesame seeds, 1/2 cup coriander leaves, 1 avocado
