Soy chicken with pickled ginger soba noodles
Savor the flavors of our Soy Chicken with Pickled Ginger Soba Noodles! This delightful recipe pairs tender, soy-marinated chicken thighs with perfectly cooked rice noodles, accented by the zing of pickled ginger and a splash of mirin. Finished with a touch of sesame oil and fresh scallions, this dish is both comforting and sophisticated. Perfect for a weeknight dinner or an impressive meal for guests!
Cook time 20 min
Prep time 5 min
Ingredients:
1/3 cup soy sauce1/3 cup brown sugar
2 tbsp mirin
2 tbsp vinegar
4 chicken thighs
1 cup rice noodles
1/3 cup ginger root
1 tsp sesame oil
1/3 cup scallions
Soy Chicken with Pickled Ginger Soba Noodles is a delightful fusion of savory and sweet flavors, integrating the rich taste of soy sauce with the zing of pickled ginger. This dish brings together tender chicken thighs and flavorful noodles, making it a perfect weeknight meal that's both nutritious and satisfying.
Instructions:
- In a medium-sized bowl, combine the soy sauce, brown sugar, mirin, and vinegar. Mix well until the sugar is dissolved.
- Place the chicken thighs into the bowl, making sure they are well coated with the marinade. Cover and refrigerate for at least 30 minutes, preferably 1-2 hours for better flavor.
- Bring a large pot of water to a boil. Add the rice noodles and cook according to the package instructions, usually around 4-5 minutes.
- Drain the noodles and rinse with cold water to stop the cooking process. Set aside.
- While the chicken is marinating, peel and thinly slice the ginger root.
- In a small bowl, combine the sliced ginger with 1 tablespoon of vinegar and a pinch of salt. Let it sit, stirring occasionally, until the ginger becomes slightly pickled, about 10-15 minutes.
- Heat a large skillet or frying pan over medium-high heat. Add the marinated chicken thighs, skin side down if applicable, and cook for about 5-7 minutes on each side, or until the chicken is fully cooked and has a nice caramelized glaze from the marinade.
- Remove the chicken from the skillet and let it rest for a few minutes before slicing into bite-sized pieces.
- In a large bowl, combine the cooked rice noodles, pickled ginger (along with any pickling liquid), and sesame oil. Toss well to combine.
- Add the sliced scallions and mix gently.
- Divide the pickled ginger soba noodles into individual serving bowls.
- Top each bowl with sliced soy chicken.
- For an extra touch, you can garnish with additional sliced scallions or a sprinkle of sesame seeds.
- Serve immediately and enjoy your delicious Soy Chicken with Pickled Ginger Soba Noodles!
Tips:
- Marinate the chicken thighs in the soy sauce, brown sugar, mirin, and vinegar mix for at least 30 minutes to enhance the flavor.
- Cook the chicken on medium heat to ensure it remains juicy and tender.
- For added flavor and texture, lightly toast the ginger root before pickling.
- Prepare the rice noodles according to the package instructions and rinse them under cold water to stop the cooking process and prevent them from sticking.
- Drizzle the sesame oil over the finished dish to impart a subtle nutty aroma.
- Garnish with freshly chopped scallions just before serving for a burst of freshness and color.
This Soy Chicken with Pickled Ginger Soba Noodles is a harmonious blend of tastes and textures, offering a delicious and wholesome dining experience. The interplay of the umami chicken with the vibrant, zesty noodles creates a memorable dish that is sure to become a household favorite.
Nutrition per serving
4 ServingsCalories 390kcal
Protein 20g
Carbohydrates 36g
Fiber 1.17g
Sugar 20g
Fat 18g
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