2 chicken breasts, cut in half horizontally (into 4)

Corn flour

Buttermilk paste: Red capsicum, 30g knob of ginger, 1 long red chilli, chopped, 1 juice of lime and zest, 1 tbsp of Tom yum paste, 2 tsp fish sauce, 1 tbsp turmeric, 3 cloves of garlic, crushed, 300ml buttermilk

Soba noodles: 1 packet of soba noodles, 70ml ABC ketchup manis, 60ml sweet chilli, ½ bunch roughly chopped coriander, 50ml sesame oil, 1tbsp white sesame seeds, 1tbsp black sesame seeds, 50ml rice vinegar

Make buttermilk paste by blending all ingredients (except buttermilk) in a food processor. Combine paste and buttermilk and marinate chicken for 2 hrs or overnight. Cook soba noodles. Strain and cool under cold water. Once the noodles are dry, add the other ingredients. Coat the marinated chicken with corn flour, shake off excess and fry for 4 minutes. Drain. Divide soba noodles between four plates, top with chicken, drizzle with chilli ginger mayo and add pickle.

Asian pickle

100g red cabbage finely sliced

50g finely julienned carrot

1 long red chilli deseeded, sliced

4 tsp sugar

¼ cup rice vinegar

Chilli ginger mayo

200g quality bought mayonnaise

1 lime, juice and zest

50g micro-planed ginger

1 long red chilli, finely diced

Method

For the pickle dissolve the sugar with the vinegar. Add to the other ingredients. Leave in fridge to pickle – this with go a bright pink-purple colour.

For the mayo place the lime, ginger and chilli into a blender, blend until a smooth paste. Add mayonnaise to make a smooth consistency.