Tuesday, June 16, 2015

Chicken with Soba Noodles - Easy


I had a couple simple broiled skinless, boneless chicken breasts left over from dinner a couple days ago, so when I came home from yet another day slaving over a hot desk (literally ... the air conditioner is due for replacement this fall) I needed something easy to throw together.  Soba noodles to the rescue!  Long thin noodles made from buckwheat flour (don't make a face ... I can see you), soba noodles have a slight nutty taste.  And talk about easy ... they cook up fast ... only 4 minutes flat once the water is a-boiling.

 The hardest part about this recipe is thinly slicing the cabbage.  But if you buy a bag o'Cole slaw mix, you are ahead of the game:  the little bits of carrot even improve the dish.  Chop those chicken breasts or  thinly slice.  Then toss in the sauce and the whole shebang will be ready before the noodles finish cooking.  I forgot didn't bother this time, but I've on occasion stirred in sliced water chestnuts or carrots for some extra crunch.

Almost jewel-like.  Almost ...

I used red cabbage because that's what I had.  Turned out the red from the cabbage and the green from the scallions made the dish right purty.   Totally worth the extra few minutes work.


Chicken with Soba Noodles - Easy
Yield: 4 servings

1 ( 9.5 oz) pkg. soba noodles
1/2 cup chicken broth (low-sodium preferred) or water
1/4 cup soy sauce
2 Tbl. granulated sugar
1 Tbl. creamy peanut butter
1 tsp. corn starch
2 tsp. toasted sesame oil
1/4 tsp. crushed red pepper (optional)
2 cooked skinless, boneless chicken breasts, chopped or thinly sliced into 1-inch pieces
1 Tbl. grated fresh ginger (or 1 tsp. ground)
2 tsp. chopped fresh garlic (or 1 tsp. ground)
2 cups thinly sliced red cabbage (or 1/2 of a 14 oz. bag Cole Slaw mix)
2 scallions, green parts thinly sliced (for garnish)

Prepare soba noodles according to package directions; drain.

Meanwhile, whisk together the chicken broth (or water), soy sauce, sugar, peanut butter, corn starch, sesame oil and pepper (if using) in a 2-cup bowl.  Set aside.

Place a large skillet over medium-high heat.  Add chicken, ginger and garlic; saute until chicken is heated through.  Transfer mixture to a 1-quart bowl; set aside and keep warm.

Add red cabbage (or Cole Slaw mix) to same skillet.  Saute over medium-high heat until cabbage starts to wilt, about 5 minutes.

Stir chicken mixture into cabbage; reduce heat to medium.  Stir in broth mixture.  Continue to saute for  a minute or two or until sauce thickens.

Add drained noodles to the chicken-cabbage mixture.  Stir until noodles are coated evenly with the sauce.


Divide mixture evenly over 4 dinner plates or pasta bowls.  Garnish with the sliced scallions.  Serve immediately.

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