Sesame Soba Noodles With Chicken Thighs And Vegetables Recipes

Steps:

• Bring 3 quarts of water to a boil in a large pot. Add soba noodles; cook, stirring occasionally until tender, 4 to 6 minutes. Drain. Set aside.
• Heat vegetable oil and sesame oil together in a 10-inch skillet or wok over medium heat until shimmering, 2 to 3 minutes. Place chicken in skillet and cook until no longer pink in the center and juices run clear, 7 to 10 minutes. Add garlic; cook until fragrant and softened, 1 to 2 minutes. Mix in mushrooms and carrots and cook until softened, 2 to 3 minutes. Stir in spinach; cover, and cook until spinach wilts, 3 to 4 minutes.
• Add cooked soba noodles to vegetable mixture and toss to combine. Serve hot.

Steps:

• Preheat the oven to 450˚. Heat a large ovenproof skillet over medium-high heat and add the olive oil. Season the chicken with salt and pepper and add skin-side down to the skillet. Cook, moving the chicken occasionally, until the skin is browned and crisp, about 10 minutes. Flip the chicken, transfer the skillet to the oven and roast until cooked through, 10 to 12 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Stem the kale and thinly slice the leaves; trim and thinly slice the Brussels sprouts. Toss the kale and Brussels sprouts in a large bowl with 1 tablespoon vinegar and a big pinch of salt; set aside until softened, about 5 minutes.
• Add the noodles to the boiling water and cook as the label directs. Drain and run under cold water until cool, then add to the vegetables.
• Whisk the remaining 1 tablespoon vinegar, the pickled ginger and brine, sesame oil, soy sauce, garlic, a pinch of salt and a few grinds of pepper in a small bowl. Drizzle the dressing over the noodle mixture; toss well. Add half of the sesame seeds and toss; season with salt and pepper. Divide the noodle mixture and chicken among plates; sprinkle with the remaining sesame seeds.

Steps:

• Bring a pot of salted water to a boil. Add the soba and cook until al dente. Drain.
• Meanwhile, combine the honey, soy sauce, vinegar, sesame oil, ginger and garlic in a large bowl. Whisk in the olive oil. Add the edamame, carrots, scallions and soba to the bowl and toss to combine. Garnish with the sesame seeds.

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Stir in soba noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Rinse in cool water, drain, and set aside in the pot.
• Meanwhile, mix soy sauce, chile sauce, vinegar, lime juice, ginger, red pepper flakes, and sesame oil together in a small bowl and set aside.
• Coat a skillet with cooking spray and heat over medium-high heat. Saute chicken in the hot pan until no longer pink in the center and juices run clear, 5 to 7 minutes. Remove from the pan and set aside.
• Coat the same skillet with more cooking spray and heat over medium-high heat. Add jalapeno and garlic and saute for 30 seconds. Add snap peas and carrot and saute until just tender, 3 to 5 minutes. Add chicken back into the pan and saute for 1 minute.
• Coat cooked soba noodles with cooking spray and return to medium heat. Add vegetables and chicken to noodles and mix well. Add soy sauce mixture and mix well. Heat through, stirring occasionally, about 3 minutes. Top with green onions, cilantro, sesame seeds, and lime zest.

Steps:

• Heat gas or charcoal grill. In 3-quart saucepan, cook noodles to desired doneness as directed on package. Drain; return to saucepan. Cover to keep warm.
• In ungreased 15x10x1-inch pan, place bell pepper, summer squash and zucchini. Brush with oil. Place bell pepper, summer squash and zucchini pieces directly on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning frequently, until vegetables are crisp-tender.
• Meanwhile, cook frozen sugar snap peas as directed on box. Cool 1 minute; drain. Pour into large bowl.
• Coarsely chop grilled vegetables; add to peas in bowl. Add marinade; stir to coat. Add drained noodles; stir to coat. Place on platter; sprinkle with sesame seed.