CHICKEN AND SCALLION SOBA
Provided by Nina Simonds
Categories lunch, main course
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Using a sharp knife, remove any fat or gristle from the chicken. Cut along the length into thin strips about 1/4 inch wide. Cut crosswise into pieces about 1/2 inch long. Place the pieces in a bowl, and add 2 tablespoons of soy sauce plus the sake and the ginger root. Toss lightly to coat, and set aside.
- Cut the scallions on the diagonal into 1/2-inch lengths and set aside, reserving the green sections from 4 scallions. Finely mince the green sections, and set aside.
- In a large pot, heat 3 quarts of water for the noodles. Scatter the noodles over the surface. Once the water reaches a boil, cook for 5 to 6 minutes, or until just tender. Drain the noodles in a colander, and rinse under cold running water to remove the starch. Drain again, and divide noodles among six large soup bowls.
- In another pot, combine the dashi, mirin and remainder of the soy sauce, and heat to a gentle boil. Add the chicken pieces, and cook about 5 to 7 minutes, until the chicken is tender. Skim off any impurities from the top. Add the scallion sections, and continue cooking for 1 minute.
- Apportion the mixture over the noodles. Sprinkle with the minced scallion greens, and serve immediately.
Nutrition Facts : @context http, Calories 409, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 11 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 3 grams, Sodium 1487 milligrams, Sugar 0 grams, TransFat 0 grams
CHICKEN SOBA NOODLE SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Meanwhile, combine the chicken thighs, chicken broth, sliced ginger, scallion whites, 3/4 teaspoon salt and a few grinds pepper in a large saucepan. Cover and bring to a simmer over medium-high heat, about 8 minutes. Uncover and gently simmer until the chicken is cooked through, 5 to 10 more minutes.
- While the chicken cooks, trim the snap peas and thinly slice. Peel the carrots and halve lengthwise, then thinly slice.
- Add the soba noodles to the boiling water and cook as the label directs. Drain and rinse under warm water, then vigorously shake off the water. Divide among bowls.
- Using tongs, remove the chicken to a plate. Discard the ginger and scallions from the broth and skim off any foam. Shred the chicken and return to the broth. Add the shiitakes and carrots, return to a simmer and cook until the vegetables are tender, about 3 minutes. Stir in the soy sauce and lemon juice; season with salt and pepper. Stir in the snap peas.
- Ladle the soup over the noodles. Top with the scallion greens and grated ginger; sprinkle with shichimi togarashi.
SCALLION CHICKEN AND SOBA NOODLES (WW)
Make and share this Scallion Chicken and Soba Noodles (Ww) recipe from Food.com.
Provided by lazyme
Categories Chicken Thigh & Leg
Time 28m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In large skillet, heat oil; add chicken.
- Cook over medium-high heat, stirring frequently, 3 minutes, until chicken is lightly browned.
- Add red pepper to chicken; cook, stirring frequently, 3 minutes.
- Stir in ginger and garlic; cook, stirring frequently, 30 seconds longer.
- Add watercress and scallions ; cook, stirring frequently, until watercress is wilted and scallions are tender.
- Add noodles; cook, tossing constantly, 2 minutes.
- Stir in mirin and soy sauce; cook until heated through.
- EACH SERVING PROVIDES: 1/2 Fat; 3 1/4 Vegetables; 2 Proteins; 2 Breads; 15 Optional Calories.
- PER SERVING: 306 Calories; 22 g Protein; 6 g Fat; 42 g Carbohydrate; 97 mg Calcium; 614 mg Sodium; 59 mg Cholesterol; 2 g Dietary Fiber, 6 points.
Nutrition Facts : Calories 287.8, Fat 5.6, SaturatedFat 1.1, Cholesterol 59.3, Sodium 757.4, Carbohydrate 39.3, Fiber 1.9, Sugar 2.5, Protein 22.6
WW SOBA CHICKEN NOODLE BOWL
Another recipe out of the weight watchers cookbook called "Fresh, Fabulous, Fast" it has 6 pts + per serving...
Provided by teresas
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook noodles according to package directions, omitting salt if desired.
- Drain and keep warm.
- Meanwhile, combine broth, water, chicken, mushrooms, ginger, and soy sauce in large saucepan; bring to boil over high heat.
- Reduce heat and simmer until chicken is almost cooked through, about 6 minutes.
- Add snow peas, baby peas, and spinach and cook until snow peas are crisp-tender, about 2 minutes.
- Stir in noodles.
- Remove and discard ginger.
- Ladle soup evenly into 4 serving bowls; sprinkle with scallion.
Nutrition Facts : Calories 324.2, Fat 4.2, SaturatedFat 1, Cholesterol 54.4, Sodium 927.8, Carbohydrate 43.8, Fiber 2.3, Sugar 3.1, Protein 31.8
UDON WITH CHICKEN AND SCALLIONS
These udon noodles with chicken and scallions come together in under 30 minutes.
Provided by Lillian Chou
Categories Chicken Onion Pasta Vegetable Quick & Easy Dinner Lunch Gourmet Lunar New Year Dairy Free Peanut Free Tree Nut Free No Sugar Added Noodle
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook chicken in a 6-quart pot of boiling unsalted water, covered, until just cooked through, about 3 minutes. Transfer to a large bowl with a slotted spoon.
- Add broccoli to boiling water and cook, uncovered, stirring occasionally, until just tender, 3 to 5 minutes. Transfer with slotted spoon to a colander to drain, then transfer to another bowl. Return water to a boil and cook noodles until tender (check often; cooking time on package may not be accurate). Reserve 1 cup cooking water, then drain noodles in colander and rinse under hot water.
- While noodles cook, tear chicken into chunks.
- Add oyster and hoisin sauces, sesame oil, chile garlic paste, half of scallions, and 1/3 cup cooking water to chicken and stir to combine.
- Divide noodles, broccoli, and chicken mixture among 4 bowls and sprinkle with sesame seeds and remaining scallions. Serve immediately, stirring just before eating. If noodles become dry, moisten with some of cooking water.
- Cooks' Note
- If you have to substitute a chile paste without garlic for the chile garlic paste, start with 1/2 teaspoon and add to taste.
SOBA NOODLE SALAD WITH CHICKEN AND SCALLIONS
Soba is made from buckwheat, a gluten-free grain, so it's good for people with celiac disease. Some brands of soba also contain wheat -- check the ingredient list.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 10
Steps:
- In a large pot of boiling water, cook soba according to package instructions. Meanwhile, in a large bowl, combine soy sauce, vinegar, oil, sugar, garlic, and ginger.
- Drain soba, rinse with cold water, and drain again. Transfer to bowl with soy mixture and toss. Add chicken, scallions, and cabbage and toss to combine.
Nutrition Facts : Calories 505 g, Fat 8 g, Fiber 5 g, Protein 38 g
MINT AND SCALLION SOBA NOODLES
Steps:
- Cook noodles in a large pot of boiling water until just tender, about 5 minutes, then drain in a colander. Rinse under cold water to stop cooking, then drain well.
- While noodles are cooking, stir together vinegar, oil, soy sauce, sugar, and salt until sugar is dissolved.
- Toss noodles with dressing, mint, and scallions.
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