My son just came back from the International Scout Jamboree in Japan. I wanted to make a Japanese-ish dish to celebrate his return.
I decided to make a chicken dish using soba noodles. Soba noodles are very common in Japan, but not used often in the US. What is great about soba noodles is that they are gluten-free.
I have a few friends with celiac's disease, so it's nice to have a few dishes I can make for them that I know are wheat free.
Chicken with Greens & Buckwheat Noodles
Prep Time: 15 minutes
Cook Time: 20 minutes
Keywords: saute entree gluten-free buckwheat chicken Japanese
Ingredients (4 servings)
- 8 ounces of buckwheat soba noodles
- 4 tablespoons of sesame oil
- 2 pounds of skinless, boneless, chicken breast cooked and shredded
- 1 tablespoon of rice wine vinegar or mirin
- 1 clove of garlic chopped
- 1 tablespoon of grated fresh ginger
- 1 dash of red pepper flakes
- 1 bunch of dark greens chopped such as: chard, spinach, collard greens
- 4 scallions chopped
- 2 tablespoons of gluten-free soy sauce
- seasame seeds for garnish
1) Put a well salted pot of water on to boil for the soba noodles. Cook according to instructions.
2) In a large skillet on medium-high, heat the sesame oil.
3) Saute the salt and peppered chicken breasts and remove from pan when they are cooked through. Remove from skillet and let sit in a metal/and or glass bowl while it cools. (Shred when the chicken is cool to touch.)
4) Add the rice wine vinegar to the pan and scrap the pieces of chicken that stuck with a spatula. Reduce the vinegar a little and pour the scraps and all over the cooling chicken.
5) Add 2 tablespoons of oil to the skillet and sauté the garlic and red pepper flakes for about 1 minute. Do not brown the garlic. Add the greens and ginger and cook until the greens wilt.
6) Shred the chicken and return it to the skillet. Mix.
7) When the noodles are cooked put them into the skillet. Drizzle soy sauce over them and then mix them with the chicken and greens.
Garnish with sesame seeds. Serve immediately.