Soba Noodles With Shitakes and Chicken

17 02 2014

This is a tasty, quick meal with notes of bright herbs and a little spice – great for a busy weeknight!

Soba noodles are a Japanese buckwheat noodle, made with wheat flour and buckwheat. High in fiber and protein, they offer a nuttier taste then their look-a-like, spaghetti noodle. They can be found in the Asian, or ethnic food aisle at the grocery store.

Soba Noodles With Shitakes and Chicken

Soba Noodles With Shitakes and Chicken

The following serves 3 (compliments of Food Network Magazine and This Girl’s Gotta Eat):

  • 2 boneless, skinless chicken breasts, cubed
  • Kosher salt
  • Cayenne pepper
  • 3 Tbsp vegetable oil
  • 12 oz shitake and baby bella mushrooms (I used a combo, you could use one or the other), stemmed and sliced
  • 12 oz soba noodles
  • 1 bunch cilantro (about 2 cups leaves)
  • 1 bunch mint (about 1 cup leaves)
  • 1 bunch scallions, roughly chopped
  • 1 and 1/2 Tbsp low-sodium soy sauce
  • 1 and 1/2 Tbsp rice vinegar (not seasoned)
  • 1 Tbsp Sriracha (Asian chile sauce)
  • 1 and 1/2 tsp toasted sesame oil

Bring a large pot of salted water to a boil.

Meanwhile, heat 1 Tbsp vegetable oil in a medium skillet over medium-high heat. Add the chicken, season with a little salt and a dusting of cayenne pepper. Saute, stirring occasionally, until cooked through, about 5 to 6 minutes. Remove to a large bowl. Add the remaining vegetable oil to the same skillet and add the mushrooms. Cook, stirring occasionally, until golden brown and tender, about 4 minutes. Transfer to the bowl with the chicken.

Add the noodles to the boiling water. Cook until the noodles are al dente, 5 to 6 minutes. Drain and add to the bowl with the chicken and mushrooms.

Pulse all but a few cilantro leaves, the mint, scallions, 2 Tbsp water, the soy sauce, vinegar, Sriracha and sesame oil in a food processor until roughly chopped. Toss with the noodles, chicken and mushrooms. Top with remaining cilantro. Can be enjoyed warm, at room temp or even cold.