Spicy soba noodles with chicken and cabbage

 
 
Okay, one more recipe we've adapted from Everyday Food, and then we'll give it a rest. This one feeds right into our Asian food fetish, and was tasty and easy to boot. 

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.

Comments

[Alexis AKA MOM]

I love Soba noodles and this looks amazing! I wonder if I could get the boys to try it too ;). Thanks my dear!

[Alecia]

Yes! I just bought some buckwheat soba noodles and was wondering what to do with them.

[Nancy]

Oooh, I was looking for a half-assed recipe for some leftover chicken later this week. This one is calling my name. Thanks!