As aired on March 5, 2012
Recipe Courtesy of Chef Bryan Woolley
1 package buckwheat noodles (soba noodles)
1 chicken breast thinly sliced against the grain
1 cup finely chopped green onions
1/4 cup finely chopped radish
1 tbsp minced ginger
1 small green cabbage thinly sliced
1 cup shredded carrots
1 cup broccoli florets
1 small red onion, finely sliced
1/4 cup toasted sesame seeds
1/4 tsp red pepper flakes
2 tbsp sesame oil
1/4 cup soy sauce
1. Bring a large pot of water to a boil and carefully add in the soba noodles. Reduce the heat to a simmer and gently stir the noodles until they are completely submerged in the hot water.
2. Cook the noodles for about 7 minutes (or until tender). Pour the noodles into a colander to drain.
3. Strain the noodles in the colander and set aside
4. Heat a large sauté pan on the stove and add just enough oil to lightly coat the bottom of the pan. Add the chicken breast and sauté until fully cooked. Add the green onions, radishes, ginger, cabbage, carrots, broccoli, red onion, sesame seeds, red pepper flakes, and sesame seeds. Sauté for an additional minute. Add the noodles and soy sauce. Sauté for an additional 2 minutes.
5. Serve and Enjoy!