A delicious and comforting Japanese noodle dish with chicken and green onions.
Prep
15 minutesCook
25 minutesReady In
40 minutesLevel
EasyRating
/rating_off.png "1 Star")
Loading...| 2 boneless, skinless chicken breasts | |
| 4 green onions (negi), sliced diagonally | |
| 200g soba noodles | |
| 3 cups chicken broth | |
| 2 tablespoons soy sauce | |
| 1 tablespoon mirin | |
| 1 tablespoon sesame oil | |
| 1/2 teaspoon grated ginger | |
| 1/2 teaspoon minced garlic | |
| 1/4 teaspoon chili flakes | |
| Salt and pepper to taste | |
| Toasted sesame seeds and nori (seaweed) for garnish |
| 1. | In a pot, bring water to a boil and cook the soba noodles according to the package instructions. Drain and set aside. |
| 2. | In a large skillet, heat the sesame oil over medium heat. Add the chicken breasts and cook until browned and cooked through, about 5-7 minutes per side. Remove from the skillet and let rest for a few minutes. Slice the chicken into thin strips. |
| 3. | In the same skillet, add the sliced green onions and sauté for 2-3 minutes until softened. |
| 4. | Add the chicken broth, soy sauce, mirin, grated ginger, minced garlic, and chili flakes to the skillet. Bring to a simmer and cook for 10 minutes. |
| 5. | Add the cooked soba noodles and sliced chicken to the skillet. Stir to combine and cook for another 2-3 minutes until heated through. |
| 6. | Season with salt and pepper to taste. |
| 7. | Serve the Negi Tori Soba in bowls, garnished with toasted sesame seeds and nori (seaweed). Enjoy! |
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