We wanted a little more spark than the recipe called for, so we trickled in some chili oil and extra rice vinegar. We hope you'll agree that this makes a smooth/crunchy, comforting/kicky dinner.
Rating: Truly 1/2 assed (minimal chopping, because you know how we hate to chop)
Here's what you need and how you do it
3/4 pound soba (Japanese buckwheat noodles)
3 boneless, skinless chicken breasts, cooked and shredded
2 cups red cabbage, thinly sliced
6 scallions, thinly sliced
1/4 cup soy or tamari sauce
3 Tablespoons rice vinegar
1 Tablespoon sesame oil
1 teaspoon sugar
1 garlic clove, minced
1 teaspoon fresh ginger, peeled, grated
Few drops chili oil, to taste (or pinch red pepper flakes)
In a pot of boiling water, cook soba until just done. Meanwhile, combine soy sauce, vinegar, oil, sugar, garlic, ginger and chili oil.
Drain soba. Rinse in cold water to stop cooking.
Warm a skillet and toss all ingredients, except scallions, together. Cook until heated through. Top with scallions.
For a printable version of this recipe, click here.