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Soba in Green Tea with Chicken and Snow Peas
© Antonis Achilleos

Soba in Green Tea with Chicken and Snow Peas

  • SERVINGS: 4 Servings
  • FAST

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.

  1. 3 tablespoons soy sauce
  2. 1 1/2 tablespoons mirin
  3. 1 tablespoon minced peeled ginger
  4. 1/2 teaspoon Asian sesame oil
  5. 3/4 pound skinless, boneless chicken breasts, cut crosswise into thin strips
  6. 1/2 pound soba noodles
  7. 3 cups brewed green tea
  8. 1/4 pound snow peas, cut lengthwise into thin strips
  9. 1 medium leek, white and light green parts, halved lengthwise and thinly sliced crosswise
  10. 2 tablespoons umeboshi vinegar (see Note)
  11. 2 tablespoons coarsely chopped cilantro
  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.
  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.
  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.
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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