Saturday, June 4, 2011

Recipe Edition: Stir-Fry Chicken with Soba Noodles


1 (8 1/2 ounce) package soba noodles
2 Tbsp canola oil
4-5 chicken breasts, boneless/skinless, cut into 1-inch pieces
2 cloves garlic, minced or 2 cubes frozen crushed garlic (Gefen or Dorot brand)
1/2 cup ginger teriyaki sauce
1/4 cup water
1 cup frozen shelled edemame, thawed*
2 scallions, thinly sliced


Cook noodles according to package instructions.

In a wok or large saute pan, heat canola oil over high heat. Add chicken and cook thoroughly. Add garlic and gently mix to combine. Cook for 2 minutes and add noodles. Toss noodles with chicken and garlic.

Add ginger teriyaki sauce and toss. Add water, by the tablespoon, if needed, to fully coat the noodles and chicken with sauce. Add edemame and scallions. Toss gently and heat through.

*I boiled frozen edemame for 5 minutes to cook them
*I used 2 cubes of frozen ginger for a tangier flavor
*For a pareve option, substitute tofu for the chicken

Enjoy! Let me know what you think if you make this dish:)

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