I love finding ingredients at the grocery store that I’ve never used before. Often it’s some clever packaging that pulls me in, but I only purchase one out of five different items I grab to inspect. That’s how these Soba noodles made it into my pantry.
I grabbed them a few months ago, with no plan as to how I was going to use them. And there they sat…up until I had no idea what to make for dinner but wanted something different. This is what I came up with, and it was perfect for a warm summer evening! There’s still room for so much play in this recipe…maybe adding some fresh heirloom tomatoes, or tossing with shavings of an earthy hard cheese. Or, you could focus on accentuating the Asian flavors in the recipe by adding a splash of hoisen to the dressing and topping with toasted sesame seeds. A great base recipe to tailor to your dinner desires!
- 2 green onions
- 1 carrot, peeled
- 1 cucumber, peeled
- 1/2 teaspoon salt
- 1 cup cilantro leaves
- 6 ounces spring lettuce mix
- 2 ounces dried Soba Noodles
- 2 chicken breasts
- 1 teaspoon olive oil
- 1 teaspoon garlic powder
- salt and pepper, to taste
- 4 tablespoons fresh lime juice
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon paprika
- 1/4 teaspoon dried mustard
Chop green onions; use a vegetable peeler to create thin carrot shavings. Halve cucumber, and remove center seeds. Slice cucumber and place in colander. Sprinkle cucumber with salt and allow to drain for 15 minutes.
For the Dressing: In a bowl, whisk together all ingredients. Set aside and allow flavors to combine.
Thin slice the chicken breast, and sautee with olive oil in a heavy saucepan over medium high heat until golden. Season with salt, pepper, and garlic powder. Remove from heat and let rest.
Bring water to a rapid boil in a heavy medium saucepan. Add soba noodles and cook for four minutes (salt and/or oil is not needed). Drain and return to saucepan. Toss with 1 tablespoon of the prepared dressing.
Working quickly, divide the spring mix between two large serving bowls. Divide soba noodles into two portions, placing on the center of the spring mix.
Add the carrots and green onion. Drizzle each portion with one teaspoon of dressing.