A simple and authentic dish of soba noodles tossed with poached chicken, chili oil, soy sauce, and scallions.
Yield4 lunch main-course or side-dish servings
- 3 cups chicken broth or water (24 fl oz)
- 1 lb skinless boneless chicken breast halves (2)
- 1/2 lb dried buckwheat noodles such as soba noodles
- 1 tablespoon peanut oil
- 3 tablespoons Chinese black vinegar
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon chile oil containing sesame oil (such as Chiu Chow Chili Oil from Lee Kum Kee) plus some of sediment from jar
- 2 garlic cloves, minced
- 1/2 teaspoon sugar
- 1/8 teaspoon salt
- 3 scallions (green parts only), thinly sliced
- 2 tablespoons soy nuts (roasted salted soybeans)
- Bring broth to a simmer in a 3-quart saucepan, then add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool at least 10 minutes, reserving broth for another use.
- While chicken is poaching, bring 4 quarts salted cold water to a boil in a 5- to 6-quart saucepan over moderately high heat. Stir in noodles, then 1/2 cup cold water. When water returns to a boil, add another 1/2 cup cold water and bring to a boil again, stirring, then repeat once more, or until noodles are just tender but still firm and chewy throughout.
- Drain noodles in a colander and rinse well under cold water to cool, then drain well. Toss noodles with peanut oil in a large bowl.
- Stir together vinegar, soy sauces, chile oil with sediment, garlic, sugar, and salt in another bowl until sugar is dissolved, then add to noodles and toss until coated.
- Shred chicken with your fingers into 1/4-inch-wide strips and add to noodles, tossing to combine. Sprinkle with scallions and soy nuts.
- Carbohydrates52 g(17%)
- Fat13 g(20%)
- Protein40 g(81%)
- Saturated Fat2 g(11%)
- Sodium1107 mg(46%)
- Polyunsaturated Fat3 g
- Fiber1 g(2%)
- Monounsaturated Fat6 g
- Cholesterol88 mg(29%)
per serving (4 servings) Powered by Edamam