Since we moved to Bangalore, I have become a hoarder. Every time I go grocery shopping and if I see something I have not found or seen on my previous shopping trip, I just buy them. What happens next is that I have a kind of a mini mart going on in my pantry!
Shamelessly, I’ve had this packet of soba noodles in my pantry for some time now and it needed to be cooked. Thanks to a recent cooking program on TV, it got me inspired to do this!
Soba Noodle Salad with Soy Dressing and slices of Grilled Chicken
2 large chicken breasts (approximately 200 g each)
salt and pepper
230 g Soba noodles
200 g frozen green peas
25 g dried Shiitake Mushrooms, soaked and sliced
1 large clove garlic, grated
1/2 tablespoon ginger, grated
1 medium carrot, peeled and julienned
5 tablespoons Green Onions, sliced (reserve 2 tablespoons of this for garnishing)
2 teaspoons Sesame Oil
3 tablespoons Vegetable oil
3 tablespoons Dark Soy sauce
1 tablespoon Light Soy sauce
a splash of Rice Wine vinegar
salt and pepper
First, turn on the oven to grilling option. Line a baking tray with foil and lightly oil the surface. Next, season the chicken breasts with salt and pepper and place it onto the tray and into the oven. Grill the chicken breasts for 25 minutes, 4 inches away from the top heat. Once done, remove and let it rest for 10 minutes before slicing.
Whilst having the chicken grilling, boil a pot of water and cook the soba noodles as per the instructions on the packet. 3/4 way into the soba noodle cooking time, add in the frozen green peas. Once done, drain the water out and transfer the noodles and peas onto a tray to cool it down.
Next, heat a tablespoon of vegetable oil and saute the shiitake mushrooms. Season it with some salt and pepper. Then, add in the garlic, ginger, carrot, 3 tablespoons of green onions, sesame oil, the remainder of vegetable oil, dark and light soy sauce, rice wine vinegar and more seasoning of salt and pepper to taste. Then, pour this heated dressing, onto the noodles and peas. Using a tong or chopsticks, mix them well until the noodles are nicely coated.
This recipe is good for 4 persons or 2 starving individuals. So, plate them accordingly and top each plate up with slices of grilled chicken and garnish with the reserved green onions!
(Recipe inspired from Roger Mooking’s, Everyday Exotic)