Japanese buckwheat (soba) noodles are usually served cold with dipping sauce as a summer treat. But I had some soba noodles and wanted a warm dish on a winter evening, so this is what I came up with. It was popular with my whole family.
1 10oz package of Japanese Soba noodles
5 chicken thighs, boiled and de-boned
1 Tbsp peanut oil (or canola oil)
1 cup sliced mushrooms
1/2 cup chopped onions
2 jalapeno peppers, seeded
1/4 cup of honey
1/2 bunch chopped fresh cilantro
1/2 cup soy sauce
Cook noodles according to directions. Cool with icy water and set aside. Blend the jalapenos, honey, cilantro, and soy sauce in a food processor until smooth. In a large frying pan, saute the veggies in oil until tender, add boned chicken and blended jalapeno mixture to the pan. Cook until bubbling and hot. Add noodles to pan right before serving and stir just until hot. Garnish with cilantro and chopped peanuts (optional).
3 comments:
I've never had this...I'll have to try it!
I'd like to feature you on my cookbook :) You can see an example of what I'd like to do HERE. Thanks sweetie...hope you have a great night!
Thanks, Kathy. I'd love it. Sorry I've been away for a month and didn't see your post. I'll be back in the swing of cooking soon!
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