Mr. M is a HUGE soba noodle fan (buckwheat, green tea, any ‘ol sort!)… so when I saw this recipe I knew it was something that would kick up an old practiced recipe into something new. You see, we usually eat this same meal of soba noodles & chicken with a simple dash of sesame & chili oil… nothing exotic at all. Therefore when I say that this was wonderfully delicious and is staying on our spring/summer/fall menu forever, I hope you’ll try it out as well!
[creative note: I grilled the chicken instead of pan frying it, but next time I’ll fry it because the dish needs a little extra crunchiness in it]
Sauteed Chicken with Herbed Soba
- 4 scallions, thinly sliced
- 1 cup packed fresh cilantro leaves, plus more for garnish
- 1 cup fresh parsley
- 1 garlic clove, chopped
- 1 teaspoon peeled and minced fresh ginger
- 1/4 cup rice vinegar
- 2 tablespoons vegetable oil
- 12 ounces chicken cutlets
- 1/8 teaspoon cayenne pepper
- Coarse salt and ground pepper
- 1 package (8.8 ounces) soba (Japanese buckwheat noodles)
- In a food processor, finely chop scallions, cilantro, parsley, garlic, and ginger with vinegar and 1 tablespoon oil. Transfer to a bowl.
- In a large skillet, heat 1 tablespoon oil over medium-high. Season chicken with cayenne, salt, and pepper. Working in batches, cook, turning once, until opaque throughout, 4 to 5 minutes. Transfer chicken to a cutting board; let cool 5 minutes, and thinly slice.
- Cook soba according to package instructions. Drain; toss with herb mixture. Serve chicken with soba; garnish with cilantro.