We are never ones to skimp on fat or flavor in a recipe, although we probably should for our waistlines, so when a recipe comes around that is both healthy and tasty, we are all for it.
Soba noodles are Japanese thin noodles made of at least 30% buckwheat and the rest regular wheat flour since buckwheat does not adhere very well. The noodles are sweet and nutty and add great flavor to what ever dish you choose to use them in. A versatile noodle, you serve them hot or cold and pair them with anything your creativity can conjure up.
We chose to serve our soba noodles with a grilled chicken salad and a sesame soy vinaigrette – a recipe we got from our dear friend Sammy (or actually his mom…thank you Mrs. Lai!). Feel free to add or substitute any ingredients for the salad.
Soba Noodles with Grilled Chicken Salad and Sesame Soy Vinaigrette
Yields 2 servings
2 bundles of soba noodles
Chicken thighs or breasts
Romaine lettuce, cut into strips
Salt and pepper
8 tbsp rice vinegar (white distilled vinegar will do too)
5 tbsp sugar
2 tbsp oil (preferably light, flavorless oil like canola/vegetable oil)
3 tsp soy sauce
1 tsp sesame oil
2 tbsp sesame seeds
1.5 tsp salt
Bring a pot of water to boil. Add soba noodles and cook through – should only take a few minutes. Drain cooked noodles and cool.
Season chicken with salt and pepper and grill on both sides. When done cooking, slice chicken into strips.
Combine vinaigrette ingredients in a bowl or in a jar and stir or shake to incorporate.
Placed cooked soba noodles at the bottom of the bowl. Combine salad ingredients and place on top of noodles. Drizzle vinaigrette over salad and noodles (you will probably end up with leftover vinaigrette).
(photos by Vicky)