+
0 (0)

Mains, Sides

Smoked Chicken With Soba Noodles

Smoked Chicken With Soba Noodles
Lawrence K. Ho / Los Angeles Times

I love the earthy flavor of soba, the Japanese buckwheat noodles. I also like the way they look in noodle salads. Their brown color blends nicely with Asian soy dressings. In this recipe, the dressing is enhanced with miso, and ... Read more

Total time: 20 minutes | Serves 2 as a main dish, 4 as a side dish
  • 1 1/2 tablespoons light soy sauce
  • 1 1/2 tablespoons rice vinegar
  • 1 1/2 teaspoons sesame oil
  • 1 1/2 teaspoons toasted sesame seeds
  • 1 tablespoon minced ginger root
  • 1 1/2 tablespoons white miso
  • 1/4 pound Chinese pea pods, cut in half diagonally
  • 3/4 pound smoked chicken or turkey, cut into 1/2-inch cubes
  • 2 green onions, sliced
  • 1/4 pounds soba noodles, cooked
  • 2 tablespoons minced cilantro

Step 1Combine the soy sauce, rice vinegar, sesame oil, sesame seeds, ginger and miso in a small bowl and set it aside for the flavors to meld.

Step 2Add the pea pods to boiling water and cook for 1 minute. Drain, then plunge the pods into ice water to quickly chill. Drain them, then toss them with the smoked chicken, onions and soba noodles.

Step 3Toss the mixture with the dressing. Spoon the noodles into serving bowls and sprinkle the top with cilantro.


HAVE YOU TRIED


Rice with toasted noodles (reshteh polow) served with lamb
Rice with toasted noodles (reshteh polow) served wit...

Pinchos de gambas
Pinchos de gambas

Potato salad with celery and red onion
Potato salad with celery and red onion

Herb-Marinated Goat Cheese with little rosemary fougasses
Herb-Marinated Goat Cheese with little rosemary foug...

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Wild rice cakes with smoked trout
Rice noodles with Chinese chives, shrimp and pork (banh pho xao he)
Tom Yam Kai
Pit Fire Spicy Chicken Soup