Combine stock, garlic, ginger and chilli in a large pan; bring to the boil. Reduce heat to a simmer. Add chicken and cook, covered, 10 minutes or until cooked through, turning once. Transfer the chicken to a plate, reserving the cooking liquid. When cool, slice the chicken fillets thinly.
Meanwhile, cook the soba in plenty of boiling water for about 4–6 minutes until al dente, or according to packet instructions. Add the beans and carrots for final minute of cooking time; drain and refresh under cool water.
Whisk the brown sugar, soy sauce, oil and reserved cooking liquid in a large bowl. Add chicken, noodles, beans, carrots and cabbage; mix thoroughly. Serve at room temperature.
Made it vegetarian.
We already had left over grilled chicken salad from last night so did not want two chicken salads but liked the sound of this.
So I skipped the chicken part altogether, made up the dressing with quarter of the oil being chilli oil and adding in baby corn. It worked really well. - 02 Jun 2010
This was a delicious and simple recipe which was easy to put together with the sorts of ingredients which are usually in the fridge. My husband is Japanese and we both agreed it was quite authentic-tasting. I added a little splash of sesame oil just to finish off the flavour. Lovely! - 09 Apr 2010