Use chicken broth in place of the sake for a nonalcoholic version. Toasted sesame seeds sprinkled over the finished dish make a flavorful garnish.
6 ounces uncooked soba (buckwheat noodles)
1/4 cup sake (rice wine) or dry sherry
3 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon honey
1/2 teaspoon crushed red pepper
1 tablespoon vegetable oil, divided
3/4 pound chicken breast tenders, cut into bite-sized pieces
1 1/2 teaspoons dark sesame oil
3 cups quartered mushrooms
3 cups broccoli florets
1 cup (1-inch) red bell pepper strips
1 tablespoon bottled ground fresh ginger (such as Spice World)
2 garlic cloves, minced
How to Make It
Cook noodles according to package directions; drain.
Combine sake and the next 4 ingredients (sake through crushed red pepper) in a small bowl; set aside.
Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium-high heat. Add chicken; stir-fry 4 minutes or until done. Remove chicken from pan; keep warm. Heat 1 teaspoon vegetable oil and sesame oil in pan over medium-high heat. Add mushrooms and remaining ingredients; stir-fry 4 minutes or until broccoli is crisp-tender. Return chicken to pan; stir in sake mixture. Cook 1 minute or until thoroughly heated. Serve over noodles.
Although all the ingredients are excellent, this just seemed flat to us and the flavors overwhelmed by the soba. Chicken, soba and mushrooms are all very mellow flavors, Maybe a dash of lime or brown sugar , or oyster sauce, or something with a bit of sharpness was needed in the sauce. I won't make this again.
Just okay. very good if you want a super-quick meal for a weeknight. has a bit of kick with the red pepper. i served mine on udon noodles and his on rice.. i think rice is better because the sauce is thin. i won't make again probably. i think there are better chicken/veg stir-fires online.
This was a very nice dish-- fresh, easy and flavorful. As others recommended, I doubled the sauce, which was a good move. Midway through prep I realized I didn't have enough soba noodles and had to substitute angel hair, which seemed fine (although I will be sure to have soba next time). I also used fresh ginger, which must be a little stronger, because it wound up being the dominant flavor. Should have cut back a bit... Otherwise, delicious!
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