1/4 pound snow peas, cut lengthwise into thin strips
1 medium leek, white and light green parts, halved lengthwise and thinly
2 tablespoons umeboshi vinegar (see Note)
2 tablespoons coarsely chopped cilantro
How to Make It
In a medium bowl, combine the soy sauce with the mirin, ginger and sesame oil. Add the chicken and turn to coat. Let stand for 10 minutes.
Meanwhile, in a large saucepan of boiling, salted water, cook the soba noodles until just tender, about 6 minutes. Drain the noodles; transfer to a large bowl and cover.
In the same saucepan, bring the tea to a simmer. Add the chicken, snow peas and leek and cook over moderately low heat until the chicken is just white throughout, about 3 minutes. Stir in the vinegar and cilantro, ladle into bowls and serve.
One serving:;Calories 352 kcal, Total Fat 3.3 gm, Saturated Fat .4 gm
Note Umeboshi vinegar is made with pickled plums and has a salty, tangy flavor. It is available at health food stores. For this recipe, you can substitute 1 tablespoon of rice vinegar mixed with 1 tablespoon of soy sauce and 1/2 teaspoon of kosher salt.
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