My first question is–what are soba noodles? Uninformed as I am I decided to find out, and for anyone else who also doesn’t know, I’ll share what I learned.
Soba noodles are a traditional flat Japanese noodle made from buckwheat flour and wheat flour and used widely in Japanese cookery. (Dictionery.com) Called a “whole grain”, buckwheat is actually the fruit of the buckwheat plant. The plants are harvested and dried, the fruits hulled and then ground into flour. Soba noodles look like flat spaghetti and are usually light beige in color, have a somewhat nutty flavor, and are shelf stable like other pastas. They should be stored in a cool, dry place. You generally cook these noodles the same way you cook any other kind of pasta; in a large pot of boiling salted water.
A few years ago it was difficult to find Asian noodles except in an Asian market, but happily, most large supermarkets now carry them. I was fortunate in finding them at the market where I shop as fresh soba that only needed to be heated in the microwave.
Once I learned what soba noodles are and then actually found them, I was ready to try making this recipe. I must say that both Mr. D. and I loved it and we ate most of the whole amount that is meant to serve 4. There was only a small amount left over and we both wanted it for lunch the next day. (He won!)
SOBA NOODLES WITH MISO-GLAZED CHICKEN AND VEGETABLES
Servings: about 4
- 2 1/2 Tablespoons canola oil, divided
- 2 Tbsp. rice vinegar
- 2 Tbsp. white miso
- 1 Tbsp. minced peeled ginger
- 1 Tbsp. minced garlic
- 1 Tbsp. lower-sodium soy sauce
- 1 1/2 tsp. sugar
- 1 tsp. dark sesame oil
- 4 ounces uncooked soba noodles
- 1 pound chicken breast tenders (14-ounce pkg. extra-firm tofu, may be substituted)
- 6 ounces mushrooms, sliced
- 1 pound asparagus spears, trimmed and cut into 1-inch pieces
- 1/4 cup thinly sliced green onions
1. Combine 1 Tbsp. canola oil and next 7 ingredients (through sesame oil) in a medium bowl, stirring with a whisk.
2. Cook noodles according to package directions; drain and rinse. Combine noodles and 1/4 cup miso mixture in a bowl; toss to coat.
3. Heat a large nonstick skillet over medium-high heat. Add 1 Tbsp. canola oil to pan; swirl to coat. Cut any large pieces of chicken crosswise into smaller pieces. (Cut tofu crosswise into 4 (1-inch thick) slices. Add to pan; cook 3 minutes on each side or until browned. Add 1 Tbsp. miso mixture to pan; toss to coat.
4. Remove chicken/tofu from pan; keep warm. Add remaining 1 1/2 tsp. canola oil to pan; swirl to coat. Add mushrooms and asparagus to pan; sauté 4 minutes or until tender.
Add remaining 2 Tablespoons miso mixture to pan; toss to coat. Sprinkle with green onions. Arrange 1/2 cup noodle mixture in each bowl. Top with 1/2 cup vegetable mixture and chicken or tofu.
SOURCE: COOKING LIGHT