|15 min||20 min||1|
|1/10 cup||Soy sauce, tamari|
|1/4 tbsp||Coconut sugar|
|1/4 tbsp||Sesame oil|
|1/8 tbsp||Extra virgin olive oil|
|1 3/4 tbsp minced||Ginger root|
|1/2||garlic cloves (minced)|
|1/8 package||Buckwheat soba noodles, gluten-free, dry|
|1/4||Chicken breast, boneless, skinless (diced)|
|1/4 tbsp||oil of choice|
|1/10 cabbage||Napa cabbage, raw (shredded)|
|1/8||Sweet onion (minced)|
|1/4||Green onion, scallion, ramp (diced)|
|1/8 tbsp||Sesame seeds|
|0||Salt and pepper|
Mix the sauce together and set aside
Cook noodles according to package- minus a minute. After boiled rinse under cool water. Set aside.
Heat large wok * on medium heat, add oil and then chicken when oil is hot- season chicken with salt and pepper- cook for 5 minutes until chicken is cooked- remove from heat.
Get rid of any excess water, add onions to pan- cook 5-7 minutes until translucent (or 15 minutes if you want to spend the time to carmelize them- I find this adds much more flavor)
Add cabbage and carrots. Cook 7 minutes until carrots become a bit soft.
Add zucchini and half the sauce. Cook 5 minutes until zucchini soft.
Add the noodles, and the remaining sauce and chicken.
Cook on medium-high heat until the water from the veggies has evaporated and the noodles are warm. The longer you cook in the pan, the more ‘fried flavour’ this dish with acquire.
After cooked, garnish with sesame seeds and green onion.
*This is a very large batch. If you do not have a wok that is large enough, once you’ve added the zucchini and half the sauce- remove from heat, place in bowl and set aside. Then add the noodles, chicken and remaining sauce and cook. After that is finished place in bowl with the vegetables and toss. Garnish.