ISO: Recipe for Spicy Soba Noodles

[LaraW]

I am trying to find the recipe for Spicy Soba Noodles with Chicken (or something like that). I believe it appeared in the September 2000 issue of CL.

I could go look it up, except all of my magazines are packed!

Could someone please help me out?

Thanks very much!

Lara

[Laura B]

Here you go! http://www.cookinglight.com/bbs/smile.gif

* Exported from MasterCook *

Spicy Soba Noodles With Chicken in Peanut Sauce

Recipe By :Cooking Light Magazine. September 2000. Page: 134.
Serving Size : 6 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 carrot, peeled
1/3 cup reduced-fat peanut butter
2 tablespoons honey
1 tablespoon chopped peeled fresh ginger
1 tablespoon low-sodium soy sauce
1 teaspoon crushed red pepper -- (1 to 2)
1 garlic clove, minced
1 can (16-ounce) fat-free, less-sodium chicken
broth, divided
1 pound skinned, boned chicken breasts
5 cups cooked soba (buckwheat noodles)
6 tablespoons sliced green onions
6 tablespoons chopped unsalted, dry-roasted peanuts

Directions.
1. Shave carrot lengthwise into thin strips using a vegetable peeler; set aside.

2. Combine the peanut butter, honey, ginger, soy sauce, pepper, garlic, and 1/3 cup chicken broth in a small bowl; stir with a whisk until smooth.

3. Place chicken in a large saucepan; add 1-2/3 cups broth. Bring to a boil; reduce heat, and simmer 4 minutes or until done. Remove from heat; let stand 20 minutes. Drain, and cut chicken into 2-inch pieces. Combine carrot, peanut sauce, chicken, and noodles in a large bowl; toss to coat. Sprinkle with onions and peanuts. Yield: 6 servings (serving size: 1 cup).

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 109 Calories; 5g Fat (42.0% calories from fat); 4g Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 190mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

[LaraW]

Thank you so much! I (and DH) appreciate it!

Lara

[Laura B]

You're welcome!

[SusanL]

Where do you find the buckwheat noodles? A healthfood store??

[gabbyh]

Susan,
I found them at our local health food store yesterday...but there were a few types and colors...some not very appetizing to the eye...so I'm wondering if there are different types? Can anyone help?

[SusanL]

Gabby, I don't know. Which healthfood store did you go to? Maybe I can go there sometime! We do have one here in Exeter, I will try that first, but it will be a few weeks until I get there!
Gosh, I thought that there would only be one soba noodle, duh!! It is never easy http://www.cookinglight.com/bbs/frown.gif

[gertdog]

I've seen a few different types in the "foods from around the world" section of our market. The one I buy, and like, is made byy Eden, and I think it's fairly widely distributed.

They look grey-ish brown in the package, and cook up about the same color, but a bit darker. Definitely not the most appetizing color, but they do have great flavor. In the May or June '01 issue of CL, there was a recipe for a soba noodle salad that had a photo. That's what the noodles I use look like.

[gabbyh]

Susan,
The health food store I frequent is Queen's on Pennsylvania Ave. near Lehigh Shopping Center. Remember where that is? I will be going back to buy some of the noodles as they do carry the Eden brand mentioned by gertdog...thankgoodness they taste better than they look!

gertdog,
Thanks so much for your prompt reply! I'll be going back to the store to buy the brand you suggested. I'm dying to try the above- mentioned recipe.

[LaraW]

I have never been able to find actual soba noodles. I have substituted whole-wheat fettucine instead, and have had good results.

I have also turned this recipe into pizza, and it is wonderful!

[Jewel]

Forgive my ignorance here, but looking at this recipe am I right in assuming that the carrots and green onions, as well as the Peanut Sauce, aren't cooked? Is this supposed to be more of a salad than a hot dish?

It sounded a lot like the Fettucine with Tofu and Finger-Licking Peanut Sauce that we love so much (we sub chicken) until I got to the part about whisking the sauce in a small bowl and not cooking the veggies! Is this supposed to be a cold salad? Forgive the brain fade... http://www.cookinglight.com/bbs/rolleyes.gif

[LaraW]

The way I have made this is as a hot dish. I usually will cut the chicken into pieces before cookng it, as it cooks faster that way. While the chicken is cooking, I get the water for the pasta going, and make the peanut sauce.

The pasta cooks, then when it's ready, I add the peanut sauce, chicken, and carrots, stir, serve, garnish with green onion and chopped peanuts. The heat from the pasta and the chicken will heat the sauce.

The first time we had this, I made it the way the recipe suggests by cooking the chicken whole, then letting it sit for 20 minutes. The next time, I tried cutting the chicken first and then cooking and adding to the rest of the dish while still hot. It seemed the same, so that's how I do it now.

I know how you like your food hot, Jewel, so this is probably one you would like. http://www.cookinglight.com/bbs/biggrin.gif

You could even stick it back on the stove to "heat through" before serving if you wanted to.

Lara http://www.cookinglight.com/bbs/smile.gif


[This message has been edited by LaraW (edited 06-24-2001).]