Sesame Soba With Chicken, Broccoli And Basil
serves 2
This warm noodle dish with Japanese flavors is a satisfying meal in itself, and a great way to use up a leftover cooked chicken breast.
Read more about this recipe at hogwash.
1 tablespoon rice wine vinegar
1 tablespoon toasted sesame oil
1 tablespoon soy sauce or tamari
1/4 cup sesame tahini
2 teaspoons sesame seeds
1 teaspoon sriracha, or to taste
4 ounces soba noodles
2 cups broccoli florets, cut into bite-sized pieces
1 chicken breast, cooked and shredded
3 scallions, finely chopped (green and white parts)
2 tablespoons chopped fresh basil
prep: 20 minutes
total: 45 minutes
large pot
small bowl
large mixing bowl
1. Bring a large pot of salted water to a boil.
2. Meanwhile, mix the rice wine vinegar, sesame oil, soy, tahini, sesame seeds, and sriracha in a small bowl until well blended. Set aside. (If you’re cooking the chicken breast now, finish it before you start cooking the noodles.)
3. Cook the noodles according to package directions, until al dente, adding the broccoli florets to the water along with the noodles about 2 minutes before the noodles should be done.
3. Drain the noodles and the broccoli together, transfer to a large mixing bowl, add the reserved sauce, and mix with tongs until smooth. (It may take a minute or two; the sauce is thick.)
4. Add the shredded chicken, scallions and basil, mix. Serve warm or at room temperature.
