Spicy Soy Soba With Chicken, Cucumbers, and Watercress
Alison Roman, Cookbook Author
Ingredients
- 12 ounces boneless, skinless chicken breasts
Kosher salt
Freshly ground pepper
1 tablespoon vegetable oil
8 ounces uncooked soba noodles
1/4 cup soy sauce
4 tablespoons unseasoned rice wine vinegar, divided
1 jalapeño, seeds removed, finely chopped
4 scallions, thinly sliced
4 cups watercress
1 English cucumber, thinly sliced
1/2 cup cilantro, tender leaves and stems
2 tablespoons toasted sesame seeds
Directions
- Cook soba noodles in a large pot of salted boiling water until just done, about 5 minutes (soba cooks much faster than regular pasta, so keep an eye on it).
- Drain soba and rinse under cold water to chill them completely.
- Meanwhile, season chicken with salt and pepper. Heat oil in a medium skillet over medium–high heat. Cook chicken, turning occasionally, until it’s cooked through and golden brown on both sides, 8–10 minutes. Transfer chicken to a plate or cutting board and let cool enough to handle.
- Place soba noodles in a large bowl and add soy sauce, 2 tablespoons vinegar and jalapeño in a large bowl. Toss to coat and season with more soy sauce or vinegar, if you like.
- Place scallions, watercress, and cucumbers in a small bowl. Add remaining 2 tablespoons vinegar and season with salt.
- Shred chicken into bite-sized pieces. Divide soba among bowls and top with chicken, watercress mixture, cilantro and sesame seeds.
A serving consists of: 1 3/4 cups cooked soba noodles, 4 ounces chicken, 1 1/2 cups vegetables/greens, 1/2 tablespoon sesame seeds, 1/4 tablespoon vegetable oil
Information
- Category
- Main Dishes
- Yield
- 4 Servings