Tahini-soy chicken with edamame noodles
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Tahini-soy chicken with edamame noodles
Marinate the chicken in the sticky soy mixture up to 24 hours ahead for a super-speedy dinner. It’ll make it extra juicy and flavoursome, too.
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (serving)
Calories
677Kcal
Fat
17gr
Saturates
3gr
Carbs
73gr
Sugars
11gr
Fibre
7gr
Protein
58gr
Salt
2.3gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 x 320g pack of 2 chicken breast fillets
- 1 tsp sesame seeds
- 2 portions (167g) dried udon noodles (we used Yutaka)
- 130g frozen edamame
- 2 spring onions, finely sliced
For the marinade
- 1 tbsp dark soy sauce
- 1 tbsp tahini
- 2 tsp sesame oil, plus 1 tsp for the noodles
- 1 ½ tsp rice vinegar
- 1 tbsp light brown soft sugar
- 1 tsp ginger paste
Step by step
- In a bowl, use a fork to whisk together all the marinade ingredients with 1 teaspoon of water. Reserve 1½ tablespoons for the noodles, mixing in 1 teaspoon of sesame oil. Add the chicken to the remaining marinade, turn to coat, then cover and put in the fridge for at least 30 minutes (or up to 24 hours).
- Preheat the oven to 200°C, fan 180°C, gas 6. Put the chicken on a lined baking tray, spooning over any excess marinade. Scatter over the sesame seeds and bake for 20 minutes, or until cooked through. Leave to rest for 5 minutes.
- Meanwhile, bring a saucepan of water to the boil. Add the noodles and edamame, return to the boil, and then cook for 5 minutes. Drain, return to the pan and toss with the reserved tahini-soy sauce and most of the spring onions. Divide between two shallow bowls, then slice the chicken and sit on top of the noodles. Scatter with the remaining spring onions to serve.
