Soba Noodle Salad with Caramelized Chicken and Chili Oil
User Reviews
4.5
4 reviews
Excellent
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Total Time
35 mins
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Servings
4
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Course
Main Course
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Cuisine
Asian
Soba Noodle Salad with Caramelized Chicken and Chili Oil
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
chili oil
- 2 green onion thinly sliced
- 2 garlic thinly sliced, cloves
- 2 star anise pods
- 2 tablespoons red pepper flakes crushed
- 1 tablespoon ginger chopped fresh
- 1/2 cup vegetable oil
soba salad
- 1/2 pound boneless, skinless chicken breasts, cut into pieces
- 1 1/2 tablespoons brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 8 ounces soba noodles
- 2 tablespoons soy sauce low-sodium
- 2 tablespoons rice vinegar
- 2 teaspoons brown sugar
- 1 teaspoon sesame oil toasted
- 1/2 cucumber thinly sliced, seedless
- 4 radish thinly sliced
- 1/2 cup cilantro leaves freshly torn
Instructions
chili oil
- Combine all ingredients in a small saucepan over medium low heat. Cook until the garlic and green onions begin to brown, then remove from heat and let cool completely. This can be stored in the fridge and made a few days ahead of time.
- Season the chicken with the brown sugar, salt and pepper. Heat a large skillet over medium-high heat and add olive oil. Add the chicken and sear until golden brown on all sides. Cook for 6 to 7 minutes, until cooked through. Remove from heat and set aside.
- Cook the soba noodles as directed. When finished cooking, rinse the noodles under cold water and add them to a large bowl. Toss with the soy sauce, vinegar, brown sugar and sesame oil. Add in the chicken, cucumber, radish and cilantro, tossing well. Serve with drizzles of the chili oil. This is also delicious once it sits in the fridge for a few hours.
Notes
- [slightly adapted from bon appetit]
Genuine Reviews
User Reviews
Overall Rating
4.5
4 reviews
Excellent
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