- Course: Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 3 Times
Use any noodles to suit your tastes or fiber needs. Whole wheat or faro noodles would increase the fiber; buckwheat soba noodles and rice noodles are good options if you are trying to avoid wheat. Beef fillet can replace the chicken if you prefer.
- 3 cups buckwheat soba noodles
- 2 medium chicken breasts (9oz.)
- Dash of oil, for cooking
- 2½ cups chicken stock
- 12 shiitake mushrooms, quartered or halved depending on size
- 2 scallions, sliced at an angle
- 1 handful sugar snap peas, halved or 2 handfuls baby spinach leaves
- 1 teaspoon hoisin sauce
- 4 tablespoons mirin or sherry
- 4 tablespoons Japanese dark soy sauce
- Few cilantro sprigs
Cook the noodles in lots of lightly salted water following the manufacturer’s instructions; take care not to overcook. Drain, refresh in cold water and place in a bowl. Soba noodles can easily stick together like glue, so handle them carefully and leave some water in the bowl to keep them moist.
Heat a griddle until hot and smear the chicken with a little oil to prevent it sticking. Broil the chicken for about 5 minutes each side or until cooked through. Set aside to rest and slice just before serving.
Have all the prepared vegetables to hand before you start to cook them as they are cooked very quickly.
Bring the stock to a boil and add the mushrooms, hoisin sauce, mirin, and soy sauce.
While the stock is coming to a boil again, refresh the noodles in hot or boiling water, drain well and divide among four warmed soup bowls. When the stock boils, quickly add the scallions and peas or spinach. Remove the stock from the heat and, with a slotted spoon, divide the vegetables between the soup bowls. Scatter over the sliced chicken and finally pour over the stock. Garnish with a few sprigs of cilantro and serve.
© 2005 Sophie Braimbridge and Erica Jankovich
Nutritional information is provided by the author.
Fiber rating: Low
1.9 saturated fat