Chicken Soba Noodles Food

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.

SOBA NOODLE CHICKEN STIR FRY

Steps:

• Fill a medium pot with water. Bring to a boil over a high flame. Once boiling add soba noodles. Cook for about 4 minutes or to packet instructions. Reserve 1 cup of the cooking water. Drain and rinse the soba in cold water to stop the cooking. Set to one side in a colander.
• In a large sauté pan or wok, heat vegetable oil. Add chicken. Sear on both sides until brown and cooked through. Remove from pan and reserve.
• Put the same pan back on the heat and add the carrots, onion, red pepper, ginger, garlic, and red cabbage. Stir and cook for about 5 minutes or until the vegetables are starting to soften. Add soy, sriracha, ½ cup soba water and honey to the pan. Stir to combine with the vegetables. Add chicken and heat through.
• In a separate small nonstick pan, spray with cooking spray and heat on medium. Once hot add eggs. Scramble the eggs. You can do this ahead of time. Once cooked break up the eggs with wooden spoon and add to the pan with the vegetables.
• Add soba noodles and sesame oil to the pan with the vegetables along with a little more soba water if it looks dry. Stir gently to combine with sauce until all ingredients are warmed.

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.

CHICKEN SOBA NOODLE SOUP

Steps:

• Bring a large pot of water to a boil. Meanwhile, combine the chicken thighs, chicken broth, sliced ginger, scallion whites, 3/4 teaspoon salt and a few grinds pepper in a large saucepan. Cover and bring to a simmer over medium-high heat, about 8 minutes. Uncover and gently simmer until the chicken is cooked through, 5 to 10 more minutes.
• While the chicken cooks, trim the snap peas and thinly slice. Peel the carrots and halve lengthwise, then thinly slice.
• Add the soba noodles to the boiling water and cook as the label directs. Drain and rinse under warm water, then vigorously shake off the water. Divide among bowls.
• Using tongs, remove the chicken to a plate. Discard the ginger and scallions from the broth and skim off any foam. Shred the chicken and return to the broth. Add the shiitakes and carrots, return to a simmer and cook until the vegetables are tender, about 3 minutes. Stir in the soy sauce and lemon juice; season with salt and pepper. Stir in the snap peas.
• Ladle the soup over the noodles. Top with the scallion greens and grated ginger; sprinkle with shichimi togarashi.

CHICKEN AND SOBA NOODLE STIR FRY

Steps:

• Boil soba noodles in rapidly boiling salted water for 4 to 5 minutes, or just until tender. Drain immediately and rinse with cold water. Toss in a bowl with 1 tbsp. peanut oil and 1 tbsp. tamari.
• Add ½ tbsp. oil to a hot wok over high heat. Add napa cabbage and stir fry until wilts slightly, about 30 seconds. Remove to a plate or bowl. (Stir fry cabbage first so caramelizes a little and reduces the amount of moisture released from the cabbage.)
• Add chicken and stir fry for 2 to 3 minutes. Add carrots and shiitake mushrooms and stir fry for another 1 minute. Add back cabbage. Add ginger, oyster sauce, green onions and pinch of sugar. Add noodles and stir fry for 30 seconds.
• Combine the cornstarch and sake together. Add chicken stock, miso and 1 tbsp. tamari to stir fry. Bring to a boil. Make a well in the centre and add the cornstarch and sake mixture. Stir to combine. Bring to a boil to thicken. Toss well to combine mixture.
• Garnish with shiso or cilantro. Serve immediately.

ROASTED CHICKEN WITH SESAME SOBA NOODLES

Steps:

• Preheat the oven to 450˚. Heat a large ovenproof skillet over medium-high heat and add the olive oil. Season the chicken with salt and pepper and add skin-side down to the skillet. Cook, moving the chicken occasionally, until the skin is browned and crisp, about 10 minutes. Flip the chicken, transfer the skillet to the oven and roast until cooked through, 10 to 12 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Stem the kale and thinly slice the leaves; trim and thinly slice the Brussels sprouts. Toss the kale and Brussels sprouts in a large bowl with 1 tablespoon vinegar and a big pinch of salt; set aside until softened, about 5 minutes.
• Add the noodles to the boiling water and cook as the label directs. Drain and run under cold water until cool, then add to the vegetables.
• Whisk the remaining 1 tablespoon vinegar, the pickled ginger and brine, sesame oil, soy sauce, garlic, a pinch of salt and a few grinds of pepper in a small bowl. Drizzle the dressing over the noodle mixture; toss well. Add half of the sesame seeds and toss; season with salt and pepper. Divide the noodle mixture and chicken among plates; sprinkle with the remaining sesame seeds.

CHICKEN SOBA NOODLE TOSS

Steps:

• In a small bowl, combine the first 10 ingredients until blended; set aside., Cook noodles according to package directions. Meanwhile, in a large skillet or wok, stir-fry chicken in 2 teaspoons oil until no longer pink. Remove and keep warm., Stir-fry broccoli blend in remaining oil for 4-6 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles; add to pan. Add chicken; heat through. Sprinkle with cashews.

SCALLION CHICKEN AND SOBA NOODLES (WW)

Steps:

• In large skillet, heat oil; add chicken.
• Cook over medium-high heat, stirring frequently, 3 minutes, until chicken is lightly browned.
• Add red pepper to chicken; cook, stirring frequently, 3 minutes.
• Stir in ginger and garlic; cook, stirring frequently, 30 seconds longer.
• Add watercress and scallions ; cook, stirring frequently, until watercress is wilted and scallions are tender.
• Add noodles; cook, tossing constantly, 2 minutes.
• Stir in mirin and soy sauce; cook until heated through.
• EACH SERVING PROVIDES: 1/2 Fat; 3 1/4 Vegetables; 2 Proteins; 2 Breads; 15 Optional Calories.
• PER SERVING: 306 Calories; 22 g Protein; 6 g Fat; 42 g Carbohydrate; 97 mg Calcium; 614 mg Sodium; 59 mg Cholesterol; 2 g Dietary Fiber, 6 points.

CHICKEN & NOODLES

Steps:

• Wash your hands before beginning. Rinse the chicken breasts under cool water and place in a dutch oven or 5 quart stock pot. Wash your hands again. Add the chicken broth and all the seasonings.
• Stir the seasonings lightly into the broth and bring to a boil. Reduce heat to a simmer and cook about 45 minutes or until chicken starts to separate a bit.
• Remove the chicken breasts to a plate and keep warm. Turn up the heat to HIGH. Pour 16 ounces of noodles into the now boiling broth, cook until done and ready to serve.

CHICKEN SOBA NOODLES

Steps:

• Cook the noodles, drain well, then toss with a drizzle sesame oil.
• Finely slice the mangetout, cut the carrot into matchsticks and deseed and slice the red chilli.
• Add to the noodles with the toasted sesame seeds and some shredded cooked chicken, if you have it. Pack with a small portion of soy sauce.