Japanese Poached Chicken and Soba Noodle Salad*

This meal is great for Shabbat or for any lunch or dinner as it is very healthy and feels as if you are at a spa enjoying this dish.  It is simple, very clean, high in fiber, protein and taste.

For the Japanese Poached Chicken:

• 4-6 boneless, skinless chicken breast cutlets
• 4 cups of cool purified water
• 3 scallions, cut into 1-2 inch pieces
• 4, 1-2 inch slices of fresh ginger
• 10 whole black peppercorns
• 2 shallots, peeled and halved
• 2 carrots, peeled and cut into thick slices
• 2 ½ tablespoons kosher or sea salt
• 2- 6 ounce packages of soba noodles (or rice noodles for gluten-free variation)
• 2 cups snow peas, trimmed and halved lengthwise
• 2 additional scallions, thinly sliced for garnish
• 2 tablespoons toasted sesame seeds for garnish
• For the Sesame Soy Dressing:
• 2 tablespoons grapeseed or canola oil
• 1 tablespoon toasted sesame oil
• ¼ cup tamari or regular soy sauce (may use reduced sodium variety, if desired) May substitute with gluten-free tamari)
• 2 teaspoons raw or regular sugar
• 1 tablespoon tahini paste (unseasoned)
• 2 tablespoons unseasoned rice vinegar
• 1 tablespoon purified water
• 2 garlic cloves, crushed
• sea salt and  freshly ground black pepper, to taste

Whisk salad dressing ingredients together with a fork or wire whisk until fully blended. Season with salt and pepper, to taste.

Boil the soba noodles in a large pot of boiling water that has been seasoned with salt. Cook according to package directions, making sure not to overcook. Drain well in a colander.

Place the 4 sliced scallions, ginger, peppercorns, shallots, carrots, salt and water in a covered pot. Bring the mixture to a boil over high heat, then add the chicken and boil for about thirty seconds. Immediately turn off the heat then let sit (covered) for one hour.

Remove chicken from the pot after one hour, discarding cooking aromatics and liquid.

Slice the chicken on the diagonal. Toss the soba noodles with the snow peas and most of the dressing, reserving a little amount to drizzle over the chicken. Place noodle mixture in a large serving bowl or on a serving platter. Lay chicken slices on top and drizzle with remaining dressing. Garnish with sliced scallions and sesame seeds.

Serves:  6

Japanese Poached Chicken and Soba Noodle Salad*

 

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This meal is great for Shabbat or for any lunch or dinner as it is very healthy and feels as if you are at a spa enjoying this dish. It is simple, very clean, high in fiber, protein and taste.

Author: Karen Abir

Recipe type: Eating Clean, Poultry, Fish & Beef, Shabbat & Holiday

Serves: Serves 6

Ingredients

• For the Japanese Poached Chicken:
• 4-6 boneless, skinless chicken breast cutlets
• 4 cups of cool purified water
• 3 scallions, cut into 1-2 inch pieces
• 4, 1-2 inch slices of fresh ginger
• 10 whole black peppercorns
• 2 shallots, peeled and halved
• 2 carrots, peeled and cut into thick slices
• 2 ½ tablespoons kosher or sea salt
• 2-6 ounce packages of soba noodles
• 2 cups snow peas, trimmed and halved lengthwise
• 2 additional scallions, thinly sliced for garnish
• 2 tablespoons toasted sesame seeds for garnish
• For the Sesame Soy Dressing:
• 2 tablespoons grapeseed or canola oil
• 1 tablespoon toasted sesame oil
• ¼ cup tamari or regular soy sauce (may use reduced sodium variety, if desired)
• 2 teaspoons raw or regular sugar
• 1 tablespoon tehini paste (unseasoned)
• 2 tablespoons unseasoned rice vinegar
• 1 tablespoon purified water
• 2 garlic cloves, crushed
• sea salt and freshly ground black pepper, to taste

Instructions

1. Whisk salad dressing ingredients together with a fork or wire whisk until fully blended. Season with salt and pepper, to taste.
2. Boil the soba noodles in a large pot of boiling water that has been seasoned with salt. Cook according to package directions, making sure not to overcook. Drain well in a colander.
3. Place the 4 sliced scallions, ginger, peppercorns, shallots, carrots, salt and water in a covered pot. Bring the mixture to a boil over high heat, then add the chicken and boil for about thirty seconds. Immediately turn off the heat then let sit (covered) for one hour.
4. Remove chicken from the pot after one hour, discarding cooking aromatics and liquid.
5. Slice the chicken on the diagonal. Toss the soba noodles with the snow peas and most of the dressing, reserving a little amount to drizzle over the chicken. Place noodle mixture in a large serving bowl or on a serving platter. Lay chicken slices on top and drizzle with remaining dressing. Garnish with sliced scallions and sesame seeds.

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