Soba noodles, chicken and veggies
Ingredients :
dried soba noodles
breast of 1 large chicken
1 small head of broccoli, broken into florets
1 small head of cauliflower, broken into florets
1 tbsp. of finely minced garlic
1 tsp. of finely minced ginger
1 onion, roughly chopped
1 red pimiento, roughly chopped
a cup of chopped mushrooms (button, straw, abalone, straw or shiitake)
1-1/2 to 2 c. of chicken or meat stock
4 tbsps. of oyster sauce
2-3 tsps. of tapioca or corn starch (depending on how thick you want the sauce)
4 tbsps. of cooking oil
salt
pepper
sugar
sesame seed oil
Cooking procedure :
Cook the soba noodles in boiling water for about three minutes. Drain well and set aside.
Debone the chicken breast and cut the meat into bize size pieces. Season with salt and pepper.
Heat the cooking oil in a wok or wide shallow pan. When smoking, add the chicken pieces and stir fry over high heat until lightly browned along the edges. Add the ginger, garlic and chopped onion and cook, stirring for about 30 seconds. Add the broccoli and cauliflower florets and cook for about 2-3 minutes, stirring often. Add the mushooms and stir.
Pour in half of the broth. Season with salt and pepper. Bring to a boil.
Stir together the oyster sauce, starch, about a teaspoonful of sugar and a few drops of sesame seed oil into the remaining broth. Pour into the wok or pan and cook, stirring, until the sauce thickens and clears. Turn off the heat.
With a slotted spoon, scoop out the chicken and vegetables and transfer to a large bowl. Add the cooked soba noodles to the sauce. Stir to coat the noodles. Transfer the noodles to a serving platter and top with the chicken and vegetables.
Serve at once.
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What is a pimiento?
Sweet variety of bell pepper.