Soba Noodles With Chicken And Snap Peas Recipes

Steps:

• Bring a large pot of water to a boil. Meanwhile, combine the chicken thighs, chicken broth, sliced ginger, scallion whites, 3/4 teaspoon salt and a few grinds pepper in a large saucepan. Cover and bring to a simmer over medium-high heat, about 8 minutes. Uncover and gently simmer until the chicken is cooked through, 5 to 10 more minutes.
• While the chicken cooks, trim the snap peas and thinly slice. Peel the carrots and halve lengthwise, then thinly slice.
• Add the soba noodles to the boiling water and cook as the label directs. Drain and rinse under warm water, then vigorously shake off the water. Divide among bowls.
• Using tongs, remove the chicken to a plate. Discard the ginger and scallions from the broth and skim off any foam. Shred the chicken and return to the broth. Add the shiitakes and carrots, return to a simmer and cook until the vegetables are tender, about 3 minutes. Stir in the soy sauce and lemon juice; season with salt and pepper. Stir in the snap peas.
• Ladle the soup over the noodles. Top with the scallion greens and grated ginger; sprinkle with shichimi togarashi.

Steps:

• Bring a large saucepan of water to a boil. Meanwhile, mix the vinegar, 1 tablespoon honey and 1 teaspoon salt in a small bowl. Add the daikon and press into the mixture to submerge as much as possible. Let stand until ready to serve, mixing occasionally.
• Add 1/4 cup salt to the boiling water. Add the snap peas and cook just until bright green and tender, about 30 seconds to 1 minute. Using a spider or slotted spoon, transfer to a colander and immediately rinse under cold water until cool. Drain well.
• Add the noodles to the boiling water. Cook, stirring occasionally, until just tender, 4 to 8 minutes. Drain, rinse under cold water until cool and drain again.
• While the noodles cook, whisk the soy sauce, sesame oil, red-pepper flakes and remaining 2 tablespoons honey in a large bowl. Add the chicken, soba and snap peas and toss until evenly coated. Season to taste with salt.
• Divide among bowls. Drain the daikon pickles and arrange on top, then garnish with the scallions, sesame seeds and additional red-pepper flakes.

Steps:

• Bring a large pot of water to a boil. In a medium bowl, whisk peanut butter, hot water, soy sauce, rice wine vinegar, sesame oil, ginger, lime juice and Sriracha until smooth. Season to taste with salt. Add sugar, if using, and stir. Set aside.
• Drop the snap peas into the boiling water and cook until they just turn bright green, about 30 seconds. Using a mesh strainer or a spider (leave the water in the pot), transfer to a colander and rinse under cold water until cool. Drain and slice each pea lengthwise into 2 or 3 pieces. Set aside.
• Return water to a boil and cook soba noodles according to package instructions. Drain and rinse under cold water until cool (if noodles get sticky, rinse again with cool water).
• In a large serving bowl, toss noodles with the chicken, mango and peanut dressing. Add two-thirds of the snap peas, cucumbers, cilantro and chiles, reserving the rest for garnish. Season to taste with salt and pepper.
• When ready to serve, top with remaining snap peas, cucumbers, cilantro and chiles and serve immediately.

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Stir in soba noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Rinse in cool water, drain, and set aside in the pot.
• Meanwhile, mix soy sauce, chile sauce, vinegar, lime juice, ginger, red pepper flakes, and sesame oil together in a small bowl and set aside.
• Coat a skillet with cooking spray and heat over medium-high heat. Saute chicken in the hot pan until no longer pink in the center and juices run clear, 5 to 7 minutes. Remove from the pan and set aside.
• Coat the same skillet with more cooking spray and heat over medium-high heat. Add jalapeno and garlic and saute for 30 seconds. Add snap peas and carrot and saute until just tender, 3 to 5 minutes. Add chicken back into the pan and saute for 1 minute.
• Coat cooked soba noodles with cooking spray and return to medium heat. Add vegetables and chicken to noodles and mix well. Add soy sauce mixture and mix well. Heat through, stirring occasionally, about 3 minutes. Top with green onions, cilantro, sesame seeds, and lime zest.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Ease soba noodles into the water and return to a boil. Cook uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and rinse under cold water.
• Heat soy sauce and brown sugar in a large skillet over medium heat. Add chicken; stir and cook until cubes are no longer pink in the center and juices run clear, 5 to 7 minutes. Transfer to a bowl; sprinkle with sesame seeds, toss to coat.
• Whisk olive oil, vinegar, and ginger together in a bowl until vinaigrette is combined. Divide greens among 4 plates; top with soba noodles and chicken. Serve with vinaigrette.

Steps:

• Heat the peanut butter for 10 seconds in a microwave to make it easier to mix. Combine with the soy sauce, vinegar, hot red pepper oil, cayenne, half the garlic and ginger, salt and pepper. Whisk together. Whisk in the sesame oil and broth. Set aside.
• Heat the canola or peanut oil in a wok or a large, heavy skillet over medium-high heat, and add the snow peas. Stir-fry for one to two minutes, and add the scallions and remaining garlic and ginger. Stir-fry for 20 seconds, and add the tofu (if using). Stir-fry for one to two minutes, then stir in the noodles and sauce. Toss together until the noodles are hot, and remove from the heat. Add the radishes and cilantro, stir together, and serve.