Soba Noodles with Peanut Miso Chicken, Stir-Fried Red Cabbage and Lime Cucumber

Instructions

1. 1

   1. Bring a large pot of water to a boil. Cook the soba noodles according to package directions until tender but still firm, usually 4-6 minutes. Drain, briefly rinse under cold water, and toss with 5 ml (1 tsp) toasted sesame oil so they do not stick. Set aside.

2. 2

   2. In a bowl, whisk together the white miso, peanut butter, 45 ml (3 tbsp) soy sauce, 15 ml (1 tbsp) rice vinegar, honey, grated ginger, half of the minced garlic, 60 ml (1/4 cup) water, and 15 ml (1 tbsp) lime juice until smooth.

3. 3

   3. Add the sliced chicken to the bowl with the sauce and toss well to coat. Let it stand for 10 minutes at room temperature while you prepare the other elements.

4. 4

   4. In another bowl, combine the cucumber with 30 ml (2 tbsp) rice vinegar, 15 ml (1 tbsp) lime juice, a pinch of salt, half of the chopped cilantro, and a small portion of the green scallions. Set aside to lightly marinate.

5. 5

   5. Heat a large skillet or wok over medium-high heat. Once hot, add 15 ml (1 tbsp) vegetable oil. Add the white scallion parts, the remaining garlic, and the red cabbage. Stir-fry for 3-4 minutes until the cabbage softens slightly but stays crisp. Add 15 ml (1 tbsp) soy sauce and the red pepper flakes if using. Remove and set aside.

6. 6

   6. In the same skillet or wok, add the remaining 15 ml (1 tbsp) vegetable oil and heat over medium-high heat. Add the chicken with all of its sauce and cook for 6-8 minutes, stirring often, until the chicken is fully cooked and the sauce thickens and clings to it. The internal temperature of the chicken should reach 74°C / 165°F.

7. 7

   7. Reduce the heat to medium, add the drained soba noodles to the skillet with the chicken, and toss for 1-2 minutes so the noodles are coated in the sauce. Add 1 or 2 tablespoons of water if needed to loosen them slightly.

8. 8

   8. Divide the noodles and chicken among plates or bowls. Add the stir-fried red cabbage and the lime cucumber on the side or over the top. Finish with sesame seeds, the remaining cilantro, the reserved green scallions, and a little lime zest if desired.

9. 9

   9. Serve immediately while hot, with the contrast of the freshly marinated cucumber.