Stir-Fried Soba Noodles with Tamari Sesame Chicken, Shichimi Roasted Squash, and Lime Cucumber

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Toss the butternut squash with 1 tablespoon vegetable oil, 1 teaspoon sesame oil, the shichimi togarashi, 1/4 teaspoon salt, and black pepper. Spread on a tray and roast for 20 to 22 minutes at 425°F / 220°C, turning halfway through, until tender and browned at the edges.

2. 2

   While the squash roasts, prepare the cucumber: combine the cucumber with the green part of the scallions, 1 tablespoon rice vinegar, the lime juice, brown sugar, and 1/4 teaspoon salt. Set aside so it lightly marinates.

3. 3

   In a bowl, mix the chicken with 3 tablespoons tamari, the honey, half of the garlic, and half of the ginger. Let it sit for 10 minutes while you continue with the rest of the recipe.

4. 4

   Cook the soba noodles according to the package in boiling water until tender but still firm, usually 4 to 5 minutes. Drain, rinse briefly under warm or cool water to stop the cooking, and toss with 1 teaspoon sesame oil to prevent sticking.

5. 5

   Heat a large skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil and cook the marinated chicken for 5 to 7 minutes, stirring, until fully cooked and glossy. Transfer the chicken to a plate, leaving the juices in the pan.

6. 6

   In the same skillet, add the white part of the scallions, the remaining garlic, and the remaining ginger. Stir-fry for 30 to 45 seconds until fragrant. Add the soba noodles, the remaining 2 tablespoons tamari, the remaining 1 tablespoon rice vinegar, and the remaining 1 teaspoon sesame oil. Stir-fry for 2 minutes so the noodles absorb the seasoning.

7. 7

   Return the chicken to the skillet along with any collected juices and add half of the fresh cilantro. Stir-fry for 1 more minute to combine the flavors.

8. 8

   Divide the soba noodles and chicken among plates or bowls. Serve the roasted squash and marinated cucumber on top or alongside. Finish with the sesame seeds and the remaining fresh cilantro before serving.