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.
Everyday Food, January 2008
- Prep Time 15 minutes
- Total Time 20 minutes
- Yield Serves 4
- 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)
- In a food processor, finely chop scallions, cilantro, parsley, garlic, and ginger with vinegar and 1 tablespoon oil. Transfer to a bowl.
- 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.
- Cook soba according to package instructions. Drain; toss with herb mixture. Serve chicken with soba; garnish with cilantro.
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