3 carrots, cut into matchstick-size strips or shredded
1/4 sweet onion, thinly sliced
How to Make It
Cook the soba noodles according to the package directions and rinse under cold water.
Cut the chicken into 1/4-inch-thick slices.
Heat the soy sauce and brown sugar in a large skillet over medium heat. Working in batches, add the chicken and sauté until cooked through, about 1 1/2 minutes per side. Transfer to a bowl and repeat with the remaining chicken.
Sprinkle the sesame seeds over the chicken and toss to coat.
In a small bowl, whisk together the ginger, vinegar, and oil. Divide the greens, carrots, and onion among individual plates. Top with the soba noodles and chicken. Serve with the vinaigrette.
Tip: To toast sesame seeds, cook them in a dry skillet over moderate heat, stirring constantly, until golden, 2 to 3 minutes. Transfer them immediately to a cool plate.
Just made this two nights ago. It really turned out nice! Great Summer dinner, cool and surprising filling. I was short on time and used some toasted sesame dressing I already had on hand, still came out famulous! Will definiately make it again :) Thank you.
I decided not to give this dish five stars, b/c it isn't THE best thing I've ever eaten, but it's an easy, delicious go-to recipe! I can mess anything up, and it came out great, so it's fool-proof. I would definitely make it for guests; it's interesting, and it isn't heavy but still fills you up (I'm not a light eater).
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