ALL HAIL WEBER.
The Manchester summer sure feels short lived and sporadic, but this pice of kit really helps make the most of it. We got ours on recommendation from our friends Jon and Eva, Jon’s a BBQ aficionado and if Weber’s his choice then it’s good enough for me.
Not only is it really easy and enjoyable to use, cooking BBQ with the lid on as Weber recommend is a REVELATION. Never ever have I eaten meat and fish from the BBQ that have that BBQ char flavour but are so juicy and delicious at the same time. But enough shameless plugging, *bats eyelashes at Weber in the hope of free accessories* onto the dish…
Somen noodles are slender and slinky white noodles that are usually eaten cold, they can be eaten hot (in which case they’re called ‘nyumen’) but given the lovely heat we’ve been having this last couple of days it’s the chilled noodle vibe I was after.
This traditional somen noodle salad is incredibly tasty, refreshing and simple to put together. The zingy dressing is sweet, salty, sour and spicy, and the chicken is so moist in it’s BBQ umami-ness you’ll be wondering if Weber have plans for an indoor version so you can eat like this even when the sun doesn’t shine.
Noodles for two as a main
- 250g dried somen noodles, made up as per the pack instructions and then sat in a bowl of cold water
- 50mls rice vinegar
- 50mls mirin
- 1 small dried chilli, crumbled
- 1 tbsp toasted sesame oil
- A thumb sized piece of ginger, finely grated
- 1 clove of garlic, finely grated
- 25mls light soy sauce, Japanese preferably but if not don’t worry
- 4/5 tbsp dry toasted black and white sesame seeds
- A small handful fresh mint
- 75g mange tout, finely cut into matchsticks
- 2 spring onions, finely cut
- 2 carrots, peeled and finely grated
- A small handful either red or green shiso – if you can’t get hold of it though don’t worry
For the chicken
- 2 chicken breasts
- 1 large piece of ginger, finely grated
- 2 heaped tablespoons red or brown miso paste
- 25mls mirin
- Start by making the chicken marinade. In a bowl combine the mirin, miso paste and ginger and mix thoroughly with a fork. Take your chicken breasts and pierce them a few times all over, then place them into the marinade and make sure they’re covered. Pop into the fridge for as long as you can, the longer the better of course but I’d suggest at least 3 to 4 hours and overnight at best. Cover it and pop it into the fridge – and the mix is very thick so you shouldn’t need to turn it over half way.
- Fire up the BBQ and before you put the bars on over the coals, make sure you oil them as with this dish we can’t oil the chicken because of its marinade.
- Next into a jug or bowl for the dressing place the soy, mirin, rice vinegar, crumbled chilli, sesame oil, garlic and ginger, and mix thoroughly, set aside.
- When you’re nearly ready for the chicken to go onto the BBQ, drain your noodles and pop them into a large bowl, top with the carrot, spring onion, mange tout and herbs and mix with your hands until the vegetables are mixed in thoroughly.
- Once the BBQ coals have turned white place the chicken onto the oiled bars and put the lid on the BBQ, cook for 5 minutes then turn them over and put the lid back on for another 5 minutes – then you’re done.
- Bring the chicken in and let it sit for a minute or two, then slice it into strips and place it on top of the noodles, finally, take the dressing and pour it over the noodles and chicken, then eat.