Monday, February 13, 2012
Cold soba noodle bowl
Right after college I got in the habit of eating everything out of bowls. After battling traffic on the way home from work, it was so much easier to just mix up some veggies, add rice, and throw everything in a bowl and unwind. Luckily, my culinary interest grew and I started to take the time to actually plan out meals and make them a bit more presentable when serving. However, from time to time I do get the urge to make those one bowl meals, but now I have the experience to make them a little more interesting. This cold noodle dish involves a few extra steps, but once everything is prepared, it takes no time at all to assemble. Grill the chicken breasts and set aside, boil the water while slicing the cucumber and green onions, mix the sesame oil and soy sauce while the noodles cool, then instantly everything is ready to mix together. A sprinkle of garnish and the bowl looks much more presentable than my faux stir-fry versions of the past.
Cold soba noodles with cucumber, chicken, and green onion (serves 2)
1 bunch buckwheat soba noodles
1 smal1 cucumber peeled
1 chicken breast
1 bunch green onion chopped
2 tblsp. low sodium soy sauce
1 tblsp. sesame oil
2 tsp. roasted unsalted peanuts
- Season the chicken breast with salt and pepper. Saute and set aside to cool.
- Bring a small pot of water to a boil and cook soba noodles like you would with spaghetti. Once cooked, strain under cold running water, tossing so they don't stick.
- In a medium bowl combine soy sauce and sesame oil. Add the cold soba noodles.
- Slice cucumber in long thin strips, about 2" long. Finely chop the green onion and add both to the bowl of noodles.
- Shred the chicken breast and add to the bowl.
- Toss everything to combine. Add extra soy sauce and sesame oil if needed.
- Garnish with 2 tsp. chopped peanuts per bowl.