Spicy Chicken Yaki Soba Noodle Salad Food

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.

SPICY CHICKEN YAKI SOBA NOODLE SALAD

Steps:

• Heat grill to medium heat.
• Mix dressing and Sriracha sauce until blended. Reserve 2 Tbsp. dressing mixture for brushing onto the chicken. Cook noodles as directed on package.
• Meanwhile, grill chicken 6 to 8 min. on each side or until done (165°F), brushing with reserved dressing mixture for the last 2 min.
• Drain noodles. Rinse with cold water; drain well. Slice chicken.
• Place noodles on 4 plates; top with vegetables, chicken, nuts and remaining dressing mixture.

CHICKEN YAKISOBA

Steps:

• Heat 2 tablespoons canola oil and sesame oil in a large skillet over medium-high heat. Cook and stir chicken and garlic in hot oil until fragrant, about 1 minute. Stir chile paste into chicken mixture; cook and stir until chicken is completely browned, 3 to 4 minutes. Add soy sauce and simmer for 2 minutes. Pour chicken and sauce into a bowl.
• Heat 1 tablespoon canola oil in the skillet over medium-high heat; cook and stir cabbage, onion, carrots, and salt in hot oil until cabbage is wilted, 3 to 4 minutes.
• Stir the chicken mixture into the cabbage mixture. Add noodles; cook and stir until noodles are hot and chicken is no longer pink inside, 3 to 4 minutes. Garnish with pickled ginger.

SPICY THAI NOODLE SALAD

Steps:

• Cook pasta in a large pot of salted water. Check cooking directions, soba noodles can cook literally in minutes. Drain pasta well. Let pasta dry a bit or water on the pasta will dilute the dressing.
• Whisk sesame oil, canola oil, honey, soy sauce, vinegars, ginger and cayenne in a small bowl to blend.
• Season with salt.
• Heat a few tablespoons of dressing in saute pan over medium high heat (be careful, dressing can burn easily).
• Add peppers to pan for about 2 - 3 minutes to ligtly soften, they should still be crunchy.
• Add all other ingredients to pasta along with remaining dressing. Mix salad well, you will probably need to use your hands.
• Garnish with lime wedges.
• Serve right away or chill as long as overnight.
• Add peas shortly before serving. If you add them too early they will turn a "lovely" shade of grey.

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.

SPICY CHICKEN SOBA NOODLES

Steps:

• Prepare soba noodles according to package directions; set aside.
• Meanwhile, blanch broccoli and peas (if using fresh) in boiling salty water for 3 minutes.
• In a small bowl, whisk together sauce: hoisin, soy, sesame oil, rice vinegar and chili garlic paste; set aside.
• When broccoli and peas turn bright green from blanching, submerge in a bowl of ice water to stop the cooking process. (This keeps veggies bright and crisp, not brown and mushy.) Note: If using frozen peas, simply thaw and skip this step.
• Next, heat oil over medium-high heat in a large wok or deep pan.
• Add cubed chicken breast and cook until browned, about 7-8 minutes; remove from pan and set aside.
• To the hot pan, add onion and cook 4 minutes.
• Stir in garlic, ginger and red pepper; cook additional 2 minutes.
• Add cooked broccoli, peas, mushrooms and reserved chicken breast.
• Pour in sauce and reserved noodles and cook for 2 minutes. Garnish with green onions.