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Soba "Chow Mein"
I love soba noodles because of its nutty flavor and quick cooking time. The scallion sauce is fantastic as it is, so if you want a low-sodium meal, you can skip the soy sauce and oyster sauce altogether.
Ingredients:
- 1 pack soba noodles
- Scallion sauce:
- 1 bunch scallions, sliced diagonally
- 1 small ginger, sliced into thin squares
- 1 bulb garlic, minced
- ½ cup olive oil
- Chicken:
- 1 chicken thigh filet, sliced into strips
- 2 tbsp olive oil
- Sea salt
- Cracked black pepper
- Paprika
- Cayenne pepper
- ½ cup, wood ear mushrooms, brreconstituted
with hot water and sliced thinly - 3 tablespoons olive oil
- Sautéed spices and vegetables:
- 2 tbsp olive oil
- 1 red onion, sliced thinly
- 2 cloves garlic, minced
- 1 small red bell pepper, julienned
- 1 medium carrot, julienned
- 1 cup broccoli florets
- Sauce
- 1 tbsp oyster sauce
- 1 tbsp Kikkoman soy sauce
- 1 tbsp Shaoxing wine (you can also use mirin)
Procedure:
- Make scallion sauce first. Using a wok or a large pan, stir fry scallions, ginger, and garlic in olive oil, taking care not to brown the spices. Remove from pan.
- Saute onion, red bell pepper, carrots, and broccoli over moderately high heat. Remove from pan.
- Season chicken thighs with with salt, pepper, paprika, and cayenne pepper. Sear over medium heat with wood ear mushrooms until cooked. Remove from pan.
- Saute the soba noodles in scallion sauce. Add the sauce and toss gently. Crank up the heat and add sautéed spices and vegetables and chicken.
- Serve!
