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Wednesday, March 10, 2010

Herbed Soba Noodles with Sauteed Chicken

I found this recipe in an issue of Everyday Food.  I have never cooked soba noodles before, so that was a motivating factor in choosing the recipe.  Also, it features cilantro as a prominent flavor, which is Zach's favorite herb, so I knew he would love it.  It was very, very yummy.  It definitely had an intense herb flavor, and you need to be sure to check your teeth for herb remnants before going out anywhere, but the flavor is worth it!  The chicken was moist and a great match to the herbs.  The soba noodles were definitely different than typical pasta, but in a good way.  We will definitely make this again!

Herbed Soba Noodles with Sauteed Chicken
Makes 4 servings

4 scallions, thinly sliced
1 cup packed fresh cilantro leaves, plus more for garnish
1 cup fresh parsley
1 garlic clove, chopped
1 teaspoon peeled and minced fresh ginger
1/4 cup rice vinegar
2 tablespoons vegetable oil
12 ounces chicken cutlets
1/8 teaspoon cayenne pepper
Coarse salt and ground pepper
1 package (8.8 ounces) soba (Japanese buckwheat noodles)


  • In a food processor, finely chop scallions, cilantro, parsley, garlic, and ginger with vinegar and 1 tablespoon oil. Transfer to a bowl.
  • In a large skillet, heat 1 tablespoon oil over medium-high. Season chicken with cayenne, salt, and pepper. Working in batches, cook, turning once, until opaque throughout, 4 to 5 minutes. Transfer chicken to a cutting board; let cool 5 minutes, and thinly slice.
  • Cook soba according to package instructions. Drain; toss with herb mixture. Serve chicken with soba; garnish with cilantro.
Nutrition Information:
Calories: 380
Fat: 8.6g
Carbohydrates: 50.5g
Fiber: 0.8g
WW Points per serving: 8

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