Chicken ’n’ (Soba) Noodles
Soba noodles are made with buckwheat, an ancient grain packed with manganese, copper, magnesium, quality protein, and dietary fiber. The nutrition profile of this better-for-you noodle makes it a stand-out in the ramen/udon category – so next time you’re in the mood for Japanese soba is the way to go-ba. Buckwheat has many great health benefits including it’s ability to reduce cancer risk, promote a healthy inflammatory response, and support brain health and better blood sugar metabolism. Are you a practitioner? Check out our all-in-one system to grow your business.
Ingredients
Ingredients
- 12 oz. buckwheat soba noodles
- sea salt
- 3 tsp. toasted sesame oil
- 2 boneless skinless organic chicken breasts cut in cubes
- 2 tsp. arrowroot
- 2 Tbsp. rice wine or dry sherry
- ¼ cup wheat-free low sodium tamari or shoyu
- 2 Tbsp. water
- 4 garlic cloves
- 1 inch piece of fresh ginger peeled
- 8 scallions white and green parts sliced
- sea salt
- 2 Tbsp. coconut oil
- 3 cups thinly sliced kale or use cabbage
- ¼ cup lightly toasted cashews or 18 cashews per serving
- Additional toppings: gomasio to season additional non-starchy veggies
Instructions
Directions
- Bring large pot of water to a boil. Add buckwheat noodles with a pinch of sea salt. Cook for ~4minutes until al dente. Drain in colander and rinse with cool water. Return noodles back to pot, add sesame oil and stir to coat.
- Whisk together arrowroot, rice wine, tamari, and water. Set aside.
- In a large skillet, heat 1 Tbsp. oil over medium heat. Add garlic, ginger and scallions and cook ~1 minutes. Add the chicken and sauté until cooked through, ~3 minutes.
- Divide the noodles between bowls and top with serving size of chicken and serve warm.