Sesame Soba Noodles with Broccoli and Chicken is a quick, healthful, simple, and delicious meal. It’s also a complete meal, which keeps your menu simple.
Soba is a Japanese buckwheat noodle. The noodles cook up quickly (3 to 5 minutes) and also overcook easily, so you need to keep an eye on them. They have a delightful flavor and are a bit slippery – so plan on using your pasta twirling technique when eating these.
If you are having problems with access: Log in or Join Here!
Step by Step Instructions
Sesame Soba Noodles with Broccoli and Chicken
Equipment
- grill pan
Ingredients
- 1 8 ounce package uncooked soba noodles
- 10 ounces broccoli florets
=====
- canola oil spray
- 12 ounces chicken tenders
- Kosher salt and freshly ground black pepper
=====
- 3 tablespoons rice wine vinegar
- 2 tablespoons dark sesame oil
- 2 tablespoons tamari soy sauce
- 2 tablespoons creamy peanut butter
- 1 teaspoon toasted sesame seeds
- 1 teaspoon brown sugar
- 1 clove garlic -- minced
=====
- 3 green onions -- chopped
- 1 teaspoon toasted sesame seeds
Instructions
- Bring a large pan of water to a boil. Add the soba; cook 3 minutes. Add the broccoli florets. Cook until soba noodles are al dente. Drain.
- Heat a grill pan over medium-high heat. Coat the pan with cooking spray. Sprinkle the chicken with salt and pepper and grill it for 4 minutes on each side until cooked through thoroughly. Remove the chicken from the pan and slice into 1-inch pieces.
- While the chicken is cooking, whisk together the sauce ingredients, vinegar through garlic in a medium-sized bowl. Toss in the chicken, broccoli, and noodles.
- Serve garnished with sesame seeds and green onions.
Notes
Chef Laura Bonicelli
Nutrition
More Recipes
MM-Green Vegan Veggie Breakfast Muffins
MM-Green Vegan Veggie Breakfast Muffins These breakfast muffins are a wonderful MM-Green breakfast or snack. Feel free to mix up the veggies and herbs using the base ratios of the recipe canola cooking spray1 medium red bell pepper (finely chopped)4 ounces crimini...
Fermented Peach and Tomato Salsa
By: Chef Laura Bonicelli I’m thrilled to share with you my latest culinary creation: Fermented Peach and Tomato Salsa. This recipe has quickly become my favorite salad dressing, and I’m sure it will become yours too. Not only is it incredibly flavorful, but it’s also...
Zucchini Eggplant Involtini
By: Chef Laura Bonicelli Involtini is a classic and traditional Italian dish that has been enjoyed by many for generations. The combination of thinly sliced eggplant (and in this recipe, zucchini) rolled around a delicious homemade ricotta filling with a rich tomato...
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Thanks, Raju! I haven’t made it in a while, so it’s in the plan for the weekend. Thanks for trying it out and for the comment:-) Chef Laura