Spicy buckwheat noodles with chicken
4 servings
40 minutes
Spicy buckwheat noodles with chicken are a vivid example of Japanese culinary tradition that combines a balance of flavors and textures. Soba noodles soaked in a fragrant mix of vinegar, soy sauce, and sesame oil acquire a rich spicy hue. The tender fibers of chicken fillet harmonize with the firm strands of noodles, while the light spiciness of garlic and chili adds character to the dish. Peanut butter adds depth of flavor, and green leeks and crunchy soybeans provide a pleasant textural play. This dish is perfect for a light lunch or dinner, especially if you want to immerse yourself in the gastronomic atmosphere of Japan. It pairs wonderfully with chilled green tea or traditional sake, creating an unforgettable impression.
1
Place the chicken in boiling broth and cook for six minutes. Remove from heat, cover, and let it sit for another fifteen minutes for the chicken to finish cooking, then take it out of the broth and cool it.
- Chicken fillet: 2 pieces
- Chicken broth: 700 ml
2
Bring 4 liters of salted water to a boil. Carefully add the noodles, then add two-thirds of a cup of cold water. When the water boils again, add the same amount of cold water — repeat this a couple more times until the noodles are pliable but still firm.
- Soba noodles: 220 g
3
Drain the noodles in a colander, rinse with cold water, and let them drain. Transfer the noodles to a large bowl and mix with peanut butter.
- Peanut butter: 1 tablespoon
4
Mix vinegar, soy sauce, spicy sesame oil, a bit of chili from the jar with oil, minced garlic, sugar, and salt. Stir the mixture into the noodles.
- Chinese Black Rice Vinegar: 3 tablespoons
- Light soy sauce: 1 tablespoon
- Dark soy sauce: 1 tablespoon
- Sesame oil: 1 tablespoon
- Garlic: 2 cloves
- Sugar: 0.5 teaspoon
- Salt: pinch
5
Shred the chicken and mix it with the noodles. Sprinkle with chopped green leek stalks and fried salted soybeans.
- Chicken fillet: 2 pieces
- Leek: 3 pieces
- Soybeans: 2 tablespoons