Chicken Soba Noodles
As I mentioned in my current obsessions, soba is one of things I can quite get enough of. Cold soba noodle salads are a must in the heat of Summer.
I made this simple recipe using a book I bought many years ago but never cooked a thing out of (I’m sure most of you have some books you haven’t cooked from either!). This is the first time I’ve used lime juice in the dressing for this salad, but it was fan-freaking-tastic 🙂
Great for dinner or packed for lunch. Something about sesame oil makes the whole dish come alive.
Chicken Soba NoodlesPrint Recipe
- 1 tbs salt
- 200 g soba buckwheat noodles
- 125 ml chicken stock
- 4 tbs shaoxing rice wine
- 4 cm piece fresh ginger sliced
- 1 onion quartered
- 500 g boneless skinless chicken breast
- 1 tbs mirin
- 2 tbs Chinese black vinegar
- 2 tbs light soy sauce
- 2 tbs vegetable oil
- 2 tsp sesame oil
- 1 tbs lime juice
- 2 spring onions thinly sliced
- 1 tbs roasted sesame seeds
- Put 2 litres water into a large saucepan, add the salt and bring to the boil. Add the soba noodles and cook for 4-5 minutes, uncovered, or follow the packet instructions. Drain, refresh under cold water, then drain well again. Cover and refrigerate.
- Put the stock, wine, ginger and onion in a large saucepan. Bring to the boil, then add the chicken and simmer for 6 minutes. Turn off the head and cover with a lid, allowing the chicken to cool in the stock - it will continue to cook during this time. Remove the chicken from the stock. Use your hands or a fork to shred the meat. Discard the stock.
- Combine all the dressing ingredients and mix well. Combine the chicken and noodles in a bowl, add sufficient dressing to moisten and gently mix. To serve, pile the noodle mixture into a large bowl and sprinkle with sesame seeds. Serve with any remaining dressing.