This is different than your typical lo mein, but has the same consistency. You can serve this dish hot or cold (yeah, leftovers!) and by adding a meat (for this recipe, chicken) you get a pretty complete meal.
The texture is so well-rounded. You have the soft noodles and hearty chicken, with the crunch of cucumber.
What are soba noodles? They’re made from buckwheat flour and have a strong, nutty flavor. It kind of looks like spaghetti and is typically light beige to dark brown-gray in color. You can buy fresh soba at an Asian market, but in my case I bought dried soba in a packet at my local supermarket (find it in the international foods aisle).
- 1 cup (about 1 bunch) scallions, finely chopped
- 1 tablespoon extra virgin olive oil
- 2 tablespoons ground ginger
- 2 1/2 tablespoons sesame oil
- 1 teaspoon hot chili oil
- 1 tablespoon soy sauce
- 2 tablespoons rice vinegar
- 2 1/2 tablespoons apricot preserves
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon olive oil
- 1-2 pieces chicken breast, cut into cubes
- 8.8 ounces (1 package) soba noodles (I used Blue Dragon Soba Noodles – find them in the Asian section of your supermarket)
- 1 cucumber, julienne
- First make your sauce – in a small bowl mix the scallions, olive oil, ginger, sesame oil, chili oil, soy sauce, rice vinegar, apricot preserves, salt and pepper. Set aside for 10-15 minutes so that the flavors develop.
- In a medium skillet, heat 1 teaspoon of oil over medium-high and cook the chicken.
- Cook the soba noodles according to package directions, about 3-4 minutes. Drain then place in a medium bowl.
- Pour sauce over soba noodles, add chicken and cucumber. Toss and serve!