Name: Sesame Soba Noodles with Chicken and Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: One packet wheat soba noodles; 1 summer squash, sliced; 1 organic red pepper, cut into 2-inch pieces; 2 cups (480 ml) green beans, stemmed and cut in half; 2 carrots, cut on the diagonal; 2 chicken breasts, cut into bite-size pieces; 2 tbsp (30 ml) olive oil; 2 tbsp (30 ml) tahini; 2 tbsp (30 ml) soy sauce; 1 tbsp (15 ml) sesame oil; 1 tbsp (15 ml) rice vinegar; 1 tsp hot pepper flakes; 2 tbsp chopped fresh cilantro; Salt and pepper to taste

Description

These cold sesame soba noodles with chicken and vegetables are a refreshing and flavorful dish, perfect for a picnic or a light summer meal at home.

Ingredients

Units Scale

One packet wheat soba noodles
1 summer squash, sliced
1 organic red pepper, cut into 2-inch pieces
2 cups (480 ml) green beans, stemmed and cut in half
2 carrots, cut on the diagonal
2 chicken breasts, cut into bite-size pieces
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) tahini
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) sesame oil
1 tbsp (15 ml) rice vinegar
1 tsp hot pepper flakes
2 tbsp chopped fresh cilantro
Salt and pepper to taste

Instructions

Cook the soba noodles according to the package instructions. Rinse under cold water and set aside.
In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the chicken pieces and cook for 5-7 minutes, or until fully cooked and golden brown. Remove from the skillet and set aside.
In the same skillet, add another tbsp of olive oil. Add the summer squash and sauté for 3-4 minutes until tender. Remove and set aside.
Bring a medium pot of water to a boil. Blanch the red pepper and green beans for 2-3 minutes until bright and slightly tender. Drain and rinse under cold water.
In a large bowl, whisk together tahini, soy sauce, sesame oil, rice vinegar, and hot pepper flakes to make the dressing.
Add the cooked soba noodles, chicken, sautéed squash, blanched red pepper, green beans, and carrots to the bowl with the dressing. Toss to combine.
Season with salt and pepper to taste. Garnish with chopped cilantro before serving.

Notes

Feel free to substitute your favorite vegetables such as snow peas, edamame, or fresh cucumber.
This dish can be made ahead and stored in the refrigerator for up to 2 days.
Serve chilled or at room temperature for best flavor.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5 grams
Sodium: 900 mg
Fat: 18 grams
Carbohydrates: 50 grams
Fiber: 6 grams
Protein: 25 grams
Cholesterol: 60 mg