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The Communal Pantry
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Chicken Soba

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By cooksmarts.com

Tangy-sweet chicken stir-fried with crunchy coleslaw mix and nutty soba noodles, dressed in a versatile sesame marinade.

AsianChickenEntreePasta

Ingredients

  • 3 tablespoons Soy Sauce
  • 2 tablespoons Rice Vinegar
  • 1 tablespoon Brown Sugar
  • 1 tablespoon Toasted Sesame Oil
  • 5 tablespoons plus 1 tablespoon Cooking Oil
  • 1 pound Chicken Breasts, sliced
  • 1/2 pound Buckwheat Soba Noodles
  • 8 ounces Coleslaw Mix (sub for shredded cabbage and carrots)
  • Juice from one Lime

Instructions

  1. Make marinade - Chop green onions (keep white and green parts separate). Whisk together soy sauce, rice vinegar, brown sugar, toasted sesame oil, and first part of cooking oil. (Can be done up to 5 days ahead)
  2. Chicken - Slice and pour ¼ of the marinade over the chicken. Tenderize with a fork. (Can be done up to 1 day ahead)
  3. Boil noodles - Bring a saucepan of water to boil. Add soba noodles and cook according to packaged instructions. Soba noodles don’t take long to cook, so keep an eye out. After draining, spread noodles out onto a sheet pan which will keep them from sticking.
  4. Heat a saute pan or a wok over medium-high heat. Add chicken and saute until cooked through, 5 to 7 minutes. Remove and set aside.
  5. Return pan to heat and add second part of cooking oil and then coleslaw mix to heated oil. Saute until tender but still crunchy, 5 to 7 minutes.
  6. Add noodles and chicken to pan and then pour in the remainder of the sauce. Toss and finish with lime juice. Season to taste with salt and pepper (or a few drops of hot sauce).