Cold Soba with Mizuna & Ponzu Chicken
Chilled soba tangled with peppery Aeroveg Mizuna and citrusy ponzu chicken — the coolest answer to a hot Singapore evening.
On a humid evening, a bowl of cold soba does what no hot dish can. Aeroveg Mizuna is the reason this one works: its feathery, peppery leaves toss through the chilled noodles like a built-in herb and salad in one, cutting the richness of the chicken with a clean mustard-leaf bite. Everything can be cooked ahead, which makes this as good for packed lunches as it is for dinner.
Method
- Cook the chicken. Season the thighs with salt. Heat the oil in a pan over medium heat and cook skin-side down for 6–7 minutes, then flip and cook 4–5 minutes more until cooked through. Rest, then slice.
- Cook the soba. Boil the noodles according to the packet (usually 4–5 minutes) while the chicken cooks.
- Shock the noodles. Drain and rinse the soba under cold running water, rubbing gently to remove surface starch, then drain well. This is what makes them springy, not gummy.
- Mix the dressing. Whisk the ponzu dressing ingredients together in a small bowl.
- Toss. In a large bowl, combine the cold soba, cucumber and half the dressing. Add the Aeroveg Mizuna last and toss just twice — you want it folded through, not crushed.
- Assemble. Divide between two bowls, top with sliced chicken, spoon over the remaining dressing, and finish with sesame seeds and nori.
Aeroveg tip: Mizuna is at its best raw — its delicate, serrated leaves bruise easily, so always dress it last and toss with a light hand. Add it just before serving and it stays feathery and peppery all the way to the bottom of the bowl.