Spring soba noodles

To celebrate the first fresh spring vegetables of the season prepare this easy soba noodle. Spring asparagus and radishes add colours and freshness to this dish. Glazed chicken adds sweetness with maple syrup, soy sauce, garlic and ginger. Garnish the plates with miso mayonaise and sesame seeds. 

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You will need

Preparation

1

Marinade the chicken and boil water: Cut the chicken breast in 1 inch cubes. Place the chicken in a bowl with half the maple soy sauce – save the other half for step 4.

In a medium pot bring the water (about 4 cups, about 6 cups, about 8 cups), to a boil on high heat for the soba noodles.

2

Prepare the radish and asparagus:  Wash and rinse all produce. While the water is heating, prepare the radish and asparagus. Slice the radishes. Discard the end of the aspargus and cut in about 2 inch pieces. 

3

Cook the chicken: In a pan on medium heat, heat the oil (1 tsp, 2 tsp, 3 tsp). Add the chicken with its marinade.   Add about 2 tbsp to 1/4 cup water to ensure the marinade does not burn.  Cook the chicken until fully cooked.

Note: Ensure the chicken is cooked to an internal temperature of 165ºF.

4

Cook the soba noodles: Once the water is boiling, add the soba noodles, stir. Cook for 5 minutes. Add the aspargus cook for an additional 2 minutes. Place a strainer in the sink, drain the soba noodles and aspargus. Add the soba noodles and aspargus back to the pot with the rest of the maple soy sauce. Combine. 

Gluten Friendly:Once the water is boiling, add the soba noodles, stir. Cook for 4 minutes. Add the aspargus cook for an additional 2 minutes. Place a strainer in the sink, drain the soba noodles and aspargus. Add the soba noodles and aspargus back to the pot with the rest of the maple soy sauce. Combine. 

5

Garnish & Serve: In individual plates, place the soba noodle, asparagus, radish and chicken. Garnish with sesame seeds and miso mayonaise. Serve.

Family style service option: place all the ingredients on the table and let everyone serve themselves.

Ingredients

2 portions

4 portions

6 portions

soba noodles

180 gr

360 gr

540 gr

chicken breast

220 gr

440 gr

660 gr

radish

80 gr

160 gr

240 gr

aspargus

100 gr

200 gr

300 gr

maple soy sauce

75 ml

150 ml

225 ml

miso mayonnaise

50 ml

100 ml

150 ml

sesame seeds

10 gr

20 gr

30 gr

Recommended Wine Pairing

BURIED HOPE CABERNET SAUVIGNON
Full-bodied wine with notes of spicy oak, sweet plum and cassis.
Region: California, USA
Colour:
Red
Alcohol: 14.5%
Price
(SLGA): $15.47

CONO SUR ORGANIC SAUVIGNON BLANC
Mineral and citric, with herbal hints and notes of white flowers and melon on the nose. A balanced wine with a long mineral finish.
Region: San Antonio Valley, Chili
Colour: White
Alcohol:
13.5%
Price (SLGA): $13.15

Health Fact

Dr Craig Herrington, Naturopath

Owner of Regina Naturopathic

BUCKWHEAT – SOBA NOODLES
Soba noodles are made with an acient grain: buckwheat. The carbohydrate found in buckwheat is released very slowly into the bloodstream, which makes it an excellant choice for managing blood sugar levels. It is also a great source of dietary fibre. 

Cooking with Kids

Lacey Engel, Registred Dietician

Owner of Beyond Baby Nutrition

Family style
Serve each part of the meal family style and let your children serve themselves.

Making this recipe with kids?
Ask the child to help by completing step 4 & 5:

  • Step 4: Cook the soba noodles – Add the asparagus and once the noodles are drained, add the rest of the maply soy sauce.
  • Step 5: Garnish & Serve

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information