Chicken and Soba Noodle Stir Fry
Christine Cushing
Soba noodles are Japanese and made from buckwheat and wheat flour. They have a great nutty flavour!
INGREDIENTS
- 1 pkg Soba noodles (8-ounce/250 gram package)
- 1 tbsp peanut oil (30 ml)
- 3 chicken thighs, boneless, skinless, sliced
- 1/4 heads head Napa cabbage, cut into ¾-inch cubes
- 2 carrots, peeled, thinly sliced on the diagonal
- 1 x 1/2 cup shiitake mushrooms, stem removed, sliced (375 ml)
- 2 tbsp ginger, minced (30 ml)
- 3 tbsp sake (45 ml)
- Pinch of sugar
- 1 tbsp oyster sauce (15 ml)
- 2 tbsp tamari or soy sauce (30 ml)
- 1/2 cup chicken stock (125 ml)
- 1 tsp cornstarch (5 ml)
- 2 green onions, cut in 1 ½-inch sticks
- 2 tbsp light miso (30 ml)
- 1/2 small bunch shiso or cilantro, sliced, for garnish (optional)
DIRECTIONS
- Boil soba noodles in rapidly boiling salted water for 4 to 5 minutes, or just until tender. Drain immediately and rinse with cold water. Toss in a bowl with 1 tbsp. peanut oil and 1 tbsp. tamari.
- Add ½ tbsp. oil to a hot wok over high heat. Add napa cabbage and stir fry until wilts slightly, about 30 seconds. Remove to a plate or bowl. (Stir fry cabbage first so caramelizes a little and reduces the amount of moisture released from the cabbage.)
- Add chicken and stir fry for 2 to 3 minutes. Add carrots and shiitake mushrooms and stir fry for another 1 minute. Add back cabbage. Add ginger, oyster sauce, green onions and pinch of sugar. Add noodles and stir fry for 30 seconds.
- Combine the cornstarch and sake together. Add chicken stock, miso and 1 tbsp. tamari to stir fry. Bring to a boil. Make a well in the centre and add the cornstarch and sake mixture. Stir to combine. Bring to a boil to thicken. Toss well to combine mixture.
- Garnish with shiso or cilantro. Serve immediately.
