Chicken Soba Noodles
Prep: 10 min Cook: 3 min Serves: 3
Make your own takeout with leftover chicken and speedy Japanese buckwheat noodles - they cook up in three minutes flat.
- 2 cups (500 mL) snow peas
- 1/2 of 360-g pkg soba noodles or about 1/2 of 500-pkg whole-wheat linguine
- 2 nectarines or 1 ripe mango, peeled
- 1 yellow pepper
- 1 cup (250 mL) finely chopped cilantro
- 2 cups (500 mL) shredded cooked chicken
- 1/2 pint grape tomatoes, about 1 cup (250 mL)
- 2/3 cup (150 mL) miso or other Japanese dressing
- 2 tsp (10 mL) hot chili-garlic sauce (optional)
- Black or white sesame seeds (optional)
- Bring a large pot of water to boil over high heat. Meanwhile, snap tough ends from snow peas and remove and discard strings. Then slice peas in half crosswise. Add noodles to boiling water. Cook, following package directions, until al dente, from 3 to 4 min. Add snow peas for the last min of cooking. Drain well, then rinse under cold running water. Turn into a large bowl.
- Cut nectarines into thin wedges. Thinly slice pepper and prepare cilantro. Add all to noodles along with chicken and tomatoes. Drizzle with dressing and chili-garlic sauce. Toss to coat. Sprinkle with sesame seeds. Store in a covered container or seal in a bag and refrigerate up to a day. It will keep well at room temperature up to 4 hours.
