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Serves : 4 Servings
© Antonis Achilleos

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

Chef's Notes

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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