Soba in Green Tea with Chicken and Snow Peas
- SERVINGS: 4 Servings
To make green tea, steep leaves for 2 to 3 minutes in very hot—but not boiling—water. Brewing it longer makes tea taste bitter; for stronger flavor, use more tea.
- 3 tablespoons soy sauce
- 1 1/2 tablespoons mirin
- 1 tablespoon minced peeled ginger
- 1/2 teaspoon Asian sesame oil
- 3/4 pound skinless, boneless chicken breasts, cut crosswise into thin strips
- 1/2 pound soba noodles
- 3 cups brewed green tea
- 1/4 pound snow peas, cut lengthwise into thin strips
- 1 medium leek, white and light green parts, halved lengthwise and thinly sliced crosswise
- 2 tablespoons umeboshi vinegar (see Note)
- 2 tablespoons coarsely chopped cilantro
- 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.
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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Congratulations to Mei Lin, winner of Top Chef Season 12.