Best Soy Chicken And Green Tea Noodle Salad Recipes

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GREEN-TEA NOODLE AND CUCUMBER SALAD



Green-Tea Noodle And Cucumber Salad image

Provided by Nigella Lawson

Categories     side dish

Time 20m

Yield 6 servings

Number Of Ingredients 9

15 to 16 ounces green-tea noodles (green buckwheat noodles -- see note) or soba noodles
1 large cucumber, trimmed, peeled and quartered lengthwise
2 to 3 red Thai chilies (or other small hot peppers), seeded and shredded
3 tablespoons sugar
6 tablespoons rice wine vinegar
1/4 cup raw peanuts (with skins), chopped
1 cup cilantro leaves, chopped
2 teaspoons sesame oil
2 teaspoons soy sauce

Steps:

  • Cook noodles according to package instructions, until just tender; they should retain a bit of bite. Drain, rinse well with cold water and drain again.
  • Discard seeds from cucumber, and slice quarters crosswise as thin as possible. Place in a large bowl. Add chilies, and set aside.
  • In a small saucepan, combine sugar, rice wine vinegar and 2 tablespoons water. Place over low heat until sugar dissolves, and add to cucumber mixture. Add peanuts and cilantro, and mix well. Add noodles, and toss to mix.
  • Sprinkle the noodle mixture with sesame oil and soy sauce, and toss gently until all the ingredients have been evenly distributed. Refrigerate salad until it is chilled, about 20 minutes.

Nutrition Facts : @context http, Calories 332, UnsaturatedFat 4 grams, Carbohydrate 64 grams, Fat 5 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 1 gram, Sodium 681 milligrams, Sugar 8 grams

SOY CHICKEN AND GREEN TEA NOODLE SALAD



Soy Chicken and Green Tea Noodle Salad image

Make and share this Soy Chicken and Green Tea Noodle Salad recipe from Food.com.

Provided by Jewelies

Categories     Lunch/Snacks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

200 g dried green tea soba noodles
2 1/2 teaspoons sesame oil
2 (200 g) chicken breast fillets
3 teaspoons grated fresh ginger
1/3 cup Japanese soy sauce
1/4 cup mirin
1 1/2 tablespoons sake
3/4 teaspoon dashi, granules
3/4 teaspoon sugar
3 teaspoons rice vinegar
1 small lebanese cucumber, cut in half lenghway and thinly sliced on the diagonal
1 tablespoon pickled ginger, shredded
2 green onions, sliced on the diagonal
1 tablespoon black sesame seed

Steps:

  • Bring a large saucepan of water to the boil over high heat. Add the noodles and stir to separate. Return to the boil, then add 250ml cold water. Repeat this step three times as the water just comes to the boil. Test a piece of soba - it should be tender to the bite, cooked through but not mushy. If it's not quite done, repeat one more time. Drain and rinse under cold water until the noodles are cold. Cut into 10cm lengths using scissors. Toss with 2 teaspoons of the sesame oil.
  • Place the chicken in a non- metallic bowl. Combine the ginger, soy, mirin, sake and the remaining sesame oil, then pour over the chicken and turn until well coated. Cover and refrigerate for 2 hours.
  • Line a bamboo steamer with baking paper. Remove the chicken, reserving the marinade and place the fillets in the steamer. Place the streamer over a wok or saucepan of simmering water, making sure the base doesn't touch the water. Cover and stream for 8-10 minutes or until cooked through. Remove and allow to cool completely.
  • Place the reserved marinade in a small saucepan with the dashi granules, sugar, rice vinegar and 90ml water. Bring to the boil, then reduce the heat and simmer for 4-5 minutes. Remove and cool completely in the fridge.
  • Place the cucumber, pickled ginger, onion and noodles in a large bowl. Cut the chicken into 5 mm strips on the diagonal and add to the noodles. Pour on the dressing and toss well. Serve sprinkled with the sesame seeds.

Nutrition Facts : Calories 194.6, Fat 5.3, SaturatedFat 0.9, Cholesterol 58, Sodium 1498.3, Carbohydrate 7.4, Fiber 1.1, Sugar 2.9, Protein 26.8

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