Soba With Chickenju And Green Onions Recipes

SOBA WITH GREEN CHILE PESTO

Steps:

• Cook noodles in a large pot of boiling salted water until al dente, about 5 minutes. Drain, reserving 1/4 cup soba cooking liquid.
• Meanwhile, whisk miso, lime juice, and oil in a large bowl. Chop halved chiles, garlic, and a pinch of salt together on a cutting board, then use the side of chef's knife to mash into a paste. Transfer to bowl with miso mixture and mix well. Add scallions, chopped basil, and cilantro and toss to combine; season pesto with salt.
• Add soba, watercress, and sliced chile to pesto and toss, adding reserved soba cooking liquid by the teaspoonfuls as needed, until nicely coated.
• Serve noodles topped with torn basil and sesame seeds.

SOBA NOODLE SALAD WITH CHICKEN AND SESAME

Steps:

• Whisk rice vinegar, 1 tablespoon vegetable oil, sesame oil, brown sugar, soy sauce, and ginger together in a large bowl until dressing is combined.
• Bring water to a boil in a large pot. Add soba noodles, stir, and return water to a boil. Boil noodles until tender, 4 to 5 minutes. Drain noodles in a colander under cold running water until cool, about 1 minute.
• Heat 2 teaspoons vegetable oil in a skillet over medium heat. Cook chicken breast pieces until no longer pink in the center and the juices run clear, 2 to 4 minutes. Add garlic, salt, and pepper; stir until fragrant, about 1 minute more.
• Toss soba noodles, chicken, celery, carrot, red pepper, cilantro, green onion, and sesame seeds together with dressing in large bowl.

SOBA NOODLES WITH GREEN ONION BROTH

Steps:

• Cook soba noodles according to package directions, drain and rinse with cold water.
• Bring chicken broth, dry sherry, sugar, soy sauce, ginger and about 3/4 of the green onions to a boil. Simmer while the egg is cooking.
• Beat eggs in small bowl with a dash of soy sauce. Cook egg pancake in a covered omlette pan sprayed with Pam. Cut into slices.
• Arrange some noodles and egg slices in an individual serving bowl and garnish with some of the remaining green onions. Cover with broth. Sprinkle hot pepper flakes on if desired.

CHICKEN SOBA SALAD

Steps:

• Place chicken in a saucepan of boiling salted water, reduce heat to low then simmer until just tender (10 minutes). Transfer chicken to a plate and stand until cool enough to handle, then coarsely shred. Reserve poaching liquid.
• Meanwhile, for green miso sauce, reserve a small handful spinach and ¼ cup coriander for serving. Place remaining spinach and coriander, 2 spring onions, garlic, ginger, miso, sesame oil, lemon juice and 160ml (⅔ cup) reserved poaching liquid in a large jug and blend with a stick blender until smooth.
• Add 1 litre (4 cups) water to the saucepan with the poaching liquid and bring to the boil. Add noodles and cook until almost tender (3 minutes) then add edamame and cook until bright green and tender (1 minute). Drain, rinse under cold running water, drain well and transfer to a large bowl. Add reserved spinach and coriander, shredded chicken and miso sauce to the noodle mixture and toss to coat well. Season with salt and pepper. Sprinkle with remaining spring onion to serve.

SOBA WITH CHICKENJU AND GREEN ONIONS

Steps:

• Trim roots and outside leaves from scallions, halve or quarter them lengthwise, then cut them in 2-inch lengths. Set aside.
• Bring the water to a boil and add noodles and boil until they are just tender, 6 to 8 minutes. Drain and rinse them well under cold running water to remove surface starch.
• In a separate saucepan, heat the dashi or stock to a simmer. Add soy sauces, sugar, rice wine and salt. Simmer 5 minutes. Add chicken pieces and simmer about 10 minutes, skimming off any foam. Add scallions and cook 1 minute longer.
• Reheat noodles by placing them in a sieve and immersing them in a pot of boiling water for 1 minute. Drain and divide the noodles among four deep bowls. Reheat broth and ladle it with the chicken and scallions over the noodles. Serve at once with pepper on the side.

SPICY SOBA NOODLES WITH CHICKEN AND PEANUT SAUCE

Steps:

• Shave carrot lengthwise into thin strips using a vegetable peeler.
• Combine 1/3 cup broth, peanut butter, ginger, soy sauce, honey, pepper, and garlic; stir with a whisk until smooth.
• Place chicken in a large saucepan; add 1 2/3 cups broth. Bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done. Remove from heat; let stand 20 minutes. Drain; cut chicken into 2-inch pieces. Combine carrot, peanut sauce, chicken, and noodles in a large bowl; toss to coat. Sprinkle with onions and peanuts.

SOBA NOODLES WITH SESAME CHICKEN

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Stir in soba noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Rinse in cool water, drain, and set aside in the pot.
• Meanwhile, mix soy sauce, chile sauce, vinegar, lime juice, ginger, red pepper flakes, and sesame oil together in a small bowl and set aside.
• Coat a skillet with cooking spray and heat over medium-high heat. Saute chicken in the hot pan until no longer pink in the center and juices run clear, 5 to 7 minutes. Remove from the pan and set aside.
• Coat the same skillet with more cooking spray and heat over medium-high heat. Add jalapeno and garlic and saute for 30 seconds. Add snap peas and carrot and saute until just tender, 3 to 5 minutes. Add chicken back into the pan and saute for 1 minute.
• Coat cooked soba noodles with cooking spray and return to medium heat. Add vegetables and chicken to noodles and mix well. Add soy sauce mixture and mix well. Heat through, stirring occasionally, about 3 minutes. Top with green onions, cilantro, sesame seeds, and lime zest.