Scallion Chicken And Soba Noodles Ww Recipes

SOBA CHICKEN NOODLE BOWL

Steps:

• Cook noodles according to package directions. Drain and keep warm.
• Meanwhile, heat oil in large Dutch oven over medium-high heat. Add garlic and ginger and cook, stirring constantly, until fragrant, 30 seconds. Add chicken and cook, stirring often, until chicken is no longer pink, 2 minutes.
• Add broth, water, mushrooms, and soy sauce. Cover and bring to boil. Stir in snow peas, baby peas, and spinach and cook until snow peas are crisp-tender, about 2 minutes. Stir in noodles. Ladle soup evenly into 6 bowls. Sprinkle evenly with scallions and drizzle with sesame oil.
• Serving size: about 2 cups

WW SOBA CHICKEN NOODLE BOWL

Steps:

• Cook noodles according to package directions, omitting salt if desired.
• Drain and keep warm.
• Meanwhile, combine broth, water, chicken, mushrooms, ginger, and soy sauce in large saucepan; bring to boil over high heat.
• Reduce heat and simmer until chicken is almost cooked through, about 6 minutes.
• Add snow peas, baby peas, and spinach and cook until snow peas are crisp-tender, about 2 minutes.
• Stir in noodles.
• Remove and discard ginger.
• Ladle soup evenly into 4 serving bowls; sprinkle with scallion.

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 SCALLION SOBA

Steps:

• Using a sharp knife, remove any fat or gristle from the chicken. Cut along the length into thin strips about 1/4 inch wide. Cut crosswise into pieces about 1/2 inch long. Place the pieces in a bowl, and add 2 tablespoons of soy sauce plus the sake and the ginger root. Toss lightly to coat, and set aside.
• Cut the scallions on the diagonal into 1/2-inch lengths and set aside, reserving the green sections from 4 scallions. Finely mince the green sections, and set aside.
• In a large pot, heat 3 quarts of water for the noodles. Scatter the noodles over the surface. Once the water reaches a boil, cook for 5 to 6 minutes, or until just tender. Drain the noodles in a colander, and rinse under cold running water to remove the starch. Drain again, and divide noodles among six large soup bowls.
• In another pot, combine the dashi, mirin and remainder of the soy sauce, and heat to a gentle boil. Add the chicken pieces, and cook about 5 to 7 minutes, until the chicken is tender. Skim off any impurities from the top. Add the scallion sections, and continue cooking for 1 minute.
• Apportion the mixture over the noodles. Sprinkle with the minced scallion greens, and serve immediately.

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.

SALMON SOBA NOODLES WITH PONZU-SCALLION SAUCE

Steps:

• In a large pot, combine cabbage, dashi powder and 8 cups of water, and bring to boil over high heat. Partially cover, reduce heat to medium and simmer, stirring occasionally, until cabbage is tender and flavors have melded, about 10 minutes. Season with salt and pepper to taste.
• Meanwhile, bring a separate pot of water to a boil and cook soba noodles according to package instructions. Drain and run under cool water to remove excess starch and to stop the cooking. Drain well and divide soba among 4 bowls.
• In a small bowl, mix scallions with ponzu, oil and ginger and set aside. Once cabbage is tender, add tofu and bring broth back to a gentle simmer. Reduce heat to low and arrange salmon slices on top so that they're slightly overlapping and just covered by the broth. Cover and cook until salmon is just opaque throughout, 1½ to 2 minutes. (The fish will continue to cook off the heat.)
• Divide broth and salmon among the 4 bowls. Top each serving with some of the grated daikon and spoon some of the ponzu-scallions sauce over the fish and broth. Serve warm with any remaining ponzu-scallion sauce on the side.

CHICKEN AND SOBA NOODLE SOUP

Steps:

• Heat oil in Dutch oven over medium heat. Add carrot, celery, and onion; cook 5 min or til tender, stirring frequently. Add ginger, 1/4 t salt and garlic; cook 1 min, stirring constantly. Add 1/4 t salt, water, soy sauce, chile sauce, broth, and chicken. Bring to a boil; reduce heat and simmer 1 hour. Remove chicken from pan and cool slightly.
• Remove chicken from bones. Shred meat with 2 forks. Add chicken to pan, bring to a boil. Add soba, cook 5 minute Stir in bok choy, reduce heat and simmer 3 minute Stir in 1/4 t salt, green onions, basil and pepper; cook 2 minute Remove from heat and stir in lime juice.

SOBA NOODLES WITH SWEET GINGER SCALLION SAUCE

Steps:

• Whisk together the ingredients for Sweet Ginger Scallion sauce in the bowl. Set aside for 10 -15 minutes for the flavors to develop.
• To the cooked noodles, add the sweet scallion sauce, sesame seeds and toss the noodles to coat, checking the seasoning. Sprinkle lime juice, if desired, and topping with julienned cucumber, giving one final toss.

SOBA NOODLES WITH CHICKEN AND SNAP PEAS

Steps:

• Bring a large saucepan of water to a boil. Meanwhile, mix the vinegar, 1 tablespoon honey and 1 teaspoon salt in a small bowl. Add the daikon and press into the mixture to submerge as much as possible. Let stand until ready to serve, mixing occasionally.
• Add 1/4 cup salt to the boiling water. Add the snap peas and cook just until bright green and tender, about 30 seconds to 1 minute. Using a spider or slotted spoon, transfer to a colander and immediately rinse under cold water until cool. Drain well.
• Add the noodles to the boiling water. Cook, stirring occasionally, until just tender, 4 to 8 minutes. Drain, rinse under cold water until cool and drain again.
• While the noodles cook, whisk the soy sauce, sesame oil, red-pepper flakes and remaining 2 tablespoons honey in a large bowl. Add the chicken, soba and snap peas and toss until evenly coated. Season to taste with salt.
• Divide among bowls. Drain the daikon pickles and arrange on top, then garnish with the scallions, sesame seeds and additional red-pepper flakes.