Scallion Chicken And Soba Noodles Ww Recipes

SOBA CHICKEN NOODLE BOWL

Steps:

• Cook noodles according to package directions. Drain and keep warm.
• Meanwhile, heat oil in large Dutch oven over medium-high heat. Add garlic and ginger and cook, stirring constantly, until fragrant, 30 seconds. Add chicken and cook, stirring often, until chicken is no longer pink, 2 minutes.
• Add broth, water, mushrooms, and soy sauce. Cover and bring to boil. Stir in snow peas, baby peas, and spinach and cook until snow peas are crisp-tender, about 2 minutes. Stir in noodles. Ladle soup evenly into 6 bowls. Sprinkle evenly with scallions and drizzle with sesame oil.
• Serving size: about 2 cups

SOBA NOODLES WITH SWEET GINGER SCALLION SAUCE

Steps:

• Whisk together the ingredients for Sweet Ginger Scallion sauce in the bowl. Set aside for 10 -15 minutes for the flavors to develop.
• To the cooked noodles, add the sweet scallion sauce, sesame seeds and toss the noodles to coat, checking the seasoning. Sprinkle lime juice, if desired, and topping with julienned cucumber, giving one final toss.

SESAME CHICKEN AND SOBA NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Ease soba noodles into the water and return to a boil. Cook uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and rinse under cold water.
• Heat soy sauce and brown sugar in a large skillet over medium heat. Add chicken; stir and cook until cubes are no longer pink in the center and juices run clear, 5 to 7 minutes. Transfer to a bowl; sprinkle with sesame seeds, toss to coat.
• Whisk olive oil, vinegar, and ginger together in a bowl until vinaigrette is combined. Divide greens among 4 plates; top with soba noodles and chicken. Serve with vinaigrette.

CHICKEN AND SOBA NOODLE SOUP

Steps:

• Heat oil in Dutch oven over medium heat. Add carrot, celery, and onion; cook 5 min or til tender, stirring frequently. Add ginger, 1/4 t salt and garlic; cook 1 min, stirring constantly. Add 1/4 t salt, water, soy sauce, chile sauce, broth, and chicken. Bring to a boil; reduce heat and simmer 1 hour. Remove chicken from pan and cool slightly.
• Remove chicken from bones. Shred meat with 2 forks. Add chicken to pan, bring to a boil. Add soba, cook 5 minute Stir in bok choy, reduce heat and simmer 3 minute Stir in 1/4 t salt, green onions, basil and pepper; cook 2 minute Remove from heat and stir in lime juice.

WW SOBA CHICKEN NOODLE BOWL

Steps:

• Cook noodles according to package directions, omitting salt if desired.
• Drain and keep warm.
• Meanwhile, combine broth, water, chicken, mushrooms, ginger, and soy sauce in large saucepan; bring to boil over high heat.
• Reduce heat and simmer until chicken is almost cooked through, about 6 minutes.
• Add snow peas, baby peas, and spinach and cook until snow peas are crisp-tender, about 2 minutes.
• Stir in noodles.
• Remove and discard ginger.
• Ladle soup evenly into 4 serving bowls; sprinkle with scallion.

CHICKEN AND SCALLION SOBA

Steps:

• Using a sharp knife, remove any fat or gristle from the chicken. Cut along the length into thin strips about 1/4 inch wide. Cut crosswise into pieces about 1/2 inch long. Place the pieces in a bowl, and add 2 tablespoons of soy sauce plus the sake and the ginger root. Toss lightly to coat, and set aside.
• Cut the scallions on the diagonal into 1/2-inch lengths and set aside, reserving the green sections from 4 scallions. Finely mince the green sections, and set aside.
• In a large pot, heat 3 quarts of water for the noodles. Scatter the noodles over the surface. Once the water reaches a boil, cook for 5 to 6 minutes, or until just tender. Drain the noodles in a colander, and rinse under cold running water to remove the starch. Drain again, and divide noodles among six large soup bowls.
• In another pot, combine the dashi, mirin and remainder of the soy sauce, and heat to a gentle boil. Add the chicken pieces, and cook about 5 to 7 minutes, until the chicken is tender. Skim off any impurities from the top. Add the scallion sections, and continue cooking for 1 minute.
• Apportion the mixture over the noodles. Sprinkle with the minced scallion greens, and serve immediately.