Soba Noodle Salad With Chicken And Scallions Recipes

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.

SOBA NOODLE SALAD WITH CHICKEN AND SCALLIONS

Steps:

• In a large pot of boiling water, cook soba according to package instructions. Meanwhile, in a large bowl, combine soy sauce, vinegar, oil, sugar, garlic, and ginger.
• Drain soba, rinse with cold water, and drain again. Transfer to bowl with soy mixture and toss. Add chicken, scallions, and cabbage and toss to combine.

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.

NOODLE SALAD WITH CHICKEN AND CHILE-SCALLION OIL

Steps:

• For chile-scallion oil:
• Cook all ingredients in a small saucepan over medium heat, swirling pan occasionally, until scallions and garlic are just golden brown, about 3 minutes. Let cool; transfer oil to a jar.
• DO AHEAD: Chile oil can be made 4 days ahead. Cover and chill.
• For noodles and assembly:
• Cook noodles in a large pot of boiling water according to package directions; drain. Rinse noodles under cold water, then shake off as much water as possible.
• Whisk soy sauce, vinegar, sugar, and oil in a medium bowl until sugar dissolves. Add noodles, chicken, and scallions; toss to coat. Toss with cucumber, radishes, and cilantro and drizzle with chile oil just before serving.
• DO AHEAD: Noodles can be cooked the night before. Toss with 1 teaspoon oil; cover and chill. Store noodles with chicken; store vegetables and dressing separately.

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.

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.