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Under 30 Minutes

Sauteed Chicken with Herbed Soba

Soba, thin Japanese noodles, have a nutty flavor and delicate texture. The noodles marked "100% buckwheat" are gluten-free and the buckwheat is a strong addition to a healthy diet: It can reduce the risk of high blood pressure and improve cholesterol and blood-sugar levels.

  • Prep:
  • Total Time:
  • Servings: 4
Sauteed Chicken with Herbed Soba

Source: Everyday Food, January 2008


  • 4 scallions, thinly sliced
  • 1 cup packed fresh cilantro leaves, plus more for garnish
  • 1 cup fresh parsley
  • 1 garlic clove, chopped
  • 1 teaspoon peeled and minced fresh ginger
  • 1/4 cup rice vinegar
  • 2 tablespoons vegetable oil
  • 12 ounces chicken cutlets
  • 1/8 teaspoon cayenne pepper
  • Coarse salt and ground pepper
  • 1 package (8.8 ounces) soba (Japanese buckwheat noodles)


  1. In a food processor, finely chop scallions, cilantro, parsley, garlic, and ginger with vinegar and 1 tablespoon oil. Transfer to a bowl.

  2. In a large skillet, heat 1 tablespoon oil over medium-high. Season chicken with cayenne, salt, and pepper. Working in batches, cook, turning once, until opaque throughout, 4 to 5 minutes. Transfer chicken to a cutting board; let cool 5 minutes, and thinly slice.

  3. Cook soba according to package instructions. Drain; toss with herb mixture. Serve chicken with soba; garnish with cilantro.

Reviews (2)

  • LilMama77 14 Nov, 2010

    This was delicious. I cut up the chicken after cooking and put it on top of the soba noodles. REALLY good. Leftovers even tasted great cold from the fridge - like a pasta salad.

  • newbie28 26 Aug, 2009

    it's ok, I found the mistake, its in the jan/feb 2009 issue# 59 and in there's more recipes with the same mistake maybe you guys should fix tha,t thank you

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