Spicy Soba Noodles

Posted in Food, Recipes by Elizabeth on March 20, 2011

All I have to say is, thank goodness for Yes Market that is on the first floor of my building. This little organic grocery store is a life saver when we are out of that one little ingredient we forgot to get, or are craving some dark chocolate at 8:30pm on a Wednesday night.  This particular thank you is for the quick meal it provided for dinner with just a few ingredients; though I had a good amount of what I needed to make this dish, I lacked chicken, soba noodles, and shiitake mushrooms. Basically, I didn’t have the heart and soul of the meal and would have come up with saucy garlic ginger for dinner otherwise.

Spicy Soba Noodles (adapted from Smitten Kitchen)


the sauce

  • 1/3 cup water
  • 1/4 cup soy sauce
  • 2 to 3 teaspoons chili sauce
  • 1 tablespoon packed brown sugar

the noodles

  • 3 tablespoons sesame seeds
  • 1/4 cup vegetable oil
  • 2 tablespoons finely chopped peeled ginger
  • 1 tablespoon finely chopped garlic
  • 10 ounces fresh shiitake mushrooms, stemmed and thinly sliced
  • 3 chicken breasts cut into 1 inch cubes
  • 6 scallions, thinly sliced
  • 8 to 9 ounces soba (buckwheat noodles)
  • 1 cup frozen shelled edamame

Stir the sauce ingredients together until the brown sugar is dissolved. Smitten used a specific Korean chili paste that alas, I nor Yes Market had. The chili sauce worked just fine. Set this aside.

Over medium heat, toast the sesame seeds until they are pale golden (about 4 minutes). Set aside.

Saute the ginger and garlic in the vegetable oil over medium-high heat until it is fragrant. Next add the chicken and the mushrooms and season with some salt and pepper. After about 6 minutes, add most of the scallions. Stir occasionally so that the chicken cooks evenly. Once the scallions are in the saute pan, turn the heat down to medium. Boil the soba noodles and edamame while the chicken is cooking. These will cook pretty quickly (4-5 mins or so). . Strain and add the noodles and edamame to the saute pan with the other ingredients. Add the sauce to the chicken and mushroom mixture and simmer for 1 minute.  Add the noodles, edamame, and the sesame seeds to the pan.

Serve hot with the remaining scallions as garnish.


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