This is the first time that I have had soba noodles – I found them in the freezer section of the Asian market in town. They are buckwheat noodles that are about the diameter of spaghetti noodles. I will definitely be using them in another recipe, it’s great to use another noodle that is just slightly different that the norm (for me at least). I really liked this recipe, and as usual made some modifications from the original…it’s not truly my recipe until I do that 🙂
serves 4
marinate for several hours, overnight if possible
chicken marinade
1 tablespoon chili garlic sauce
1 tablespoon soy sauce
1 tablespoon Golden Mountain Sauce
sweet ginger sauce
1 tablespoon sriracha
4 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons Golden Mountain sauce
2 tablespoons rice wine vinegar
2 tablespoons honey
thumb size of ginger, minced
1 lime, squeezed
for garnish
green onions, diced
cilantro, chopped
cucumber, julienne
sesame seeds
Directions:
- Mix all the ingredients for the chicken marinade and let sit for a few hours, over night if possible.
- 10 -15 minutes before you are ready to start preparing the chicken & soba noodles mix all of the ingredients for the sweet ginger sauce. Set aside.
- Slice all of the vegetables.
- Boil the soba noodles per the instructions on the package. If they finish cooking before the chicken drain and cover.
- Remove the chicken from the marinade and cook until no longer pink.
- In a large skillet add the sauce, cooked chicken, and soba noodles and toss well. Serve onto individual dishes and sprinkle with the vegetables and sesame seeds.
