This delicious recipe and photos were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
More great Poultry Recipes and learn how to Brine Poultry for a moister and tastier dish.
- 4 cups buckwheat soba noodles*
- 4 chicken breasts, skinless and boneless**
- Cilantro leaves (for garnish)
- 4 teaspoons ginger, freshly minced
- 4 teaspoons soy sauce
- 1/2 cup rice vinegar
- 1/2 cup olive oil, extra-virgin
- 1 cup ripe pears, diced
- 1 cup cilantro leaves, fresh
- 1/2 cup olive oil, extra-virgin
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Prepare Ginger Marinade.
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Cook Soba Noodles: Cook soba noodles in a large pot simmering water for approximately 5 to 8 minutes (do not salt the water). Noodes should not be cooked until fully cooked, but not mushy.
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When noodes are done, remove from heat, drain them into a colander, and then promptly place them into a bowl of cold water.
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Using your hands, move the noodles around in the cold water to wash off the excess starch. Drain the noodles again in the colander, letting the water drip off.
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Your soba noodles are now read to dress to your desire.
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Toss the prepared soba noodles with the reserved 5 tablespoons of Ginger Marinade; set aside to cool.
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Marinate chicken with remainder of Ginger Marinade for at least 2 hours in the refrigerator (I did it all day).
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Prepare Cilantro Oil.
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Preheat barbecue grill (spray grill with vegetable-oil cooking spray). Remove chicken breast from marinade and place onto hot grill; cover barbecue with lid, open any vents, and cook 20 to 30 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife). Remove from grill and chill completely.
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To serve, place seasoned soba noodles in center of each individual serving plate. Drizzle cilantro oil around the perimeter of plates. Slice chicken breasts, starting at one end and go lengthwise to opposite end, not cutting through the end completely. Fan the slices over the noodles. Garnish with a few more drops of Cilantro Oil and a few cilantro leaves
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Makes 4 servings.
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Blend together ginger, soy sauce, rice vinegar, vegetable oil, and pears; reserve 5 tablespoons Ginger Marinade for noodles.
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Process fresh cilantro in food processor until finely minced. Add olive oil and store in glass jar at room temperature until needed.
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* Soba noodles are a Japanese noodles made of either buckwheat, whole, or white wheat flour (actually "soba" means "buckwheat"). It is a noodle of medium thickness that’s used in a variety of Asian dishes. Soba is one of the most common types of noodles in Japan.
** The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
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