Soba noodles, chicken and veggies

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Soba noodles, chicken and veggies

We had this for lunch a few days ago. Japanese soba noodles with stir fried boneless chicken breast meat, broccoli and cauliflower. Soba noodles are made from buckwheat flour (soba-ko) but the variety I used is made from a mixture of buckwheat flour and mountain potato flour. At least, that was what the package said. The noodle ingredients were the only English characters in the packaging; the rest were in Japanese characters. Anyway, when I bought the dried soba noodles a few weeks ago, I didn’t know much about soba. I found the color attractive and I’m always adventurous with new things so I decided to buy a small pack. Soba noodles are cooked in boiling water and cooking only takes about three minutes. They don’t have this tendency to get soggy, like Chinese egg noodles, even when they have been stirred into the sauce.

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June 27, 2005  Print This Post   
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Comments

2 Responses to “Soba noodles, chicken and veggies”
  1. Peggy Steinmetz says:
    February 12, 2007 at 6:36 am

    What is a pimiento?

    Reply
  2. Connie says:
    June 21, 2007 at 5:11 pm

    Sweet variety of bell pepper.

    Reply
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