Soba with Sweet Ginger Scallion Sauce

Tags

Asian, Japanese, main dish, salad, side, soba, vegetarian

Thanks to Simply Reem for this gorgeous meal (the below recipe is a variation of the original). Since I first tried soba in Japan, I have been on the lookout for recipes that make use of this fantastic noodle. I love the uniqueness of it’s taste and texture. Soba seems sits lighter on your stomach but fills you up longer than spaghetti and the like. I suggest you try this simple recipe when you need something satisfying but quick to prepare.

Soba Noodles with Sweet Ginger Scallion Sauce

• Soba noodles – 1 9oz packet.
• Salt and Pepper as per taste
• Sesame seeds as garnish

For Sweet Ginger Scallion Sauce:

• 1 1/2 cup finely chopped scallions
• 2 tbsp fresh ginger, minced
• 1/4 cup cilantro, chopped
• 2-3 tbsp sesame seed oil
• 2 tsp chili oil
• 1 tbsp soy sauce
• 2 tbsp rice wine vinegar
• 2 tbsp honey

Mix all the ingredients for sweet ginger scallion sauce in the bowl, check for the seasoning. Keep it aside for 10 -15 minutes for the flavors to develop. Boil the soba noodles as per the instruction on the package. Add the sauce, sesame seeds and toss the noodles well, check for the seasoning one last time. You can serve this warm as a main dish or cold as a salad.

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Chicken Veggie Noodle Bowl

Tags

Asian, Dinner, Japanese, noodles, soba, Supper, vegetables

My junior year of college I had the privilege of traveling to Japan as a student craftsperson. At County Fair held on the grounds of Seisen Ryo (the hotel where we stayed), I demonstrated how to braid the brooms made at Berea College. The experience was life changing. I met amazing people, ate wonderful new foods, and was exposed to a fantastic culture.

Below: This plate was part a meal we were served at a traditional Japanese home during a traditional Japanese meal. Each were in season at the time. The grapes are as big as rubber bouncy balls.

Below: Fried pork served with grainy mustard.

Below: The most delicious thing I ate the whole time in Japan was this creamy vanilla pudding with fresh fig, kiwi, pear, and grapes topped with raspberry sauce. Unbelievably good!

Since coming back to the US, I have tried to incorporate some of Japanese food into my own menus. Soba, a noodle made of buckwheat, is a traditional Japanese ingredient I have access to in KY. When I ate it in Japan, it was prepared in a broth with scallions and mushrooms. Very filling and like a fancy version of ramen noodles.  Today’s recipe is one of the best ways I have found to serve soba.

Chicken Veggie Noodle Bowl

• 1 cup chicken broth
• 2 tbsp light soy sauce
• 2 tbsp cornstarch
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp sriracha (chili-garlic sauce found in the Asian section but excellent in many other cuisines)
• 2 tbsp vegetable oil
• 3/4 lb chicken tenders
• 1 1/4 lb baby bok choy
• 1 large onion, sliced
• 3 cloves garlic, sliced
• 1/2 lb snow peas
• 1 sweet pepper, sliced into strips
• 1/2 lb mushrooms of your choice
• 6 ounces of soba noodles, cooked according to package instructions
• 2 tsp sesame oil
• 1/4 cup sliced scallions

In a medium bowl, whisk together broth, soy sauce, cornstarch, hoisin, vinegar, and sriracha. Set aside. Heat a large nonstick skillet and add 1 tbsp. Saute chicken until no longer pink in the middle; set aside. In skillet, add second tbsp oil along with bok choy, onion, and garlic; stir fry for 3 minutes. Add snow peas and peppers and stir fry for about 4 minutes or until tender crisp. Cover part of the time. Stir in sauce and chicken. Bring to a simmer and cook until sauce starts to thicken or about 2 minutes. In a large serving bowl, combine soba and sesame oil. Toss in vegetable and chicken mixture. Garnish with scallions.  Makes 4 servings.