I had the best of intentions yesterday.
I’m saying this while it’s still yesterday, finishing a Kit Kat my husband brought home from the derby just for me, and surrounded by a mountain of clean, unfolded laundry. It’s a weird spot to be in — and I don’t want to know where that candy came from — but I was so determined to be productive.
My plan was ambitious: tackle that pile of laundry that’s grown since last Monday, clean several rooms, clear the dresser that’s collecting dust and stuff, put away the suitcases and bags still in our room from weeks ago, prep meals for the week, and cut up another gigantic bowl of fruit to devour within 48 hours. Instead, I got distracted by a million small things that felt important at the moment — watching Walk the Line again, getting pulled into Now and Then, falling into Instagram for an hour, and shopping for swimwear online (obviously before the Kit Kat).
By 9 PM I was still on the couch, eating a cold bowl of leftover soba noodles — and they were incredible cold. Add peanuts on top. Trust me.
It feels like forever since I posted a chicken recipe — though it’s only been a few weeks — and we still roast a chicken every week for simple meals. But with sunshine and warmer weather I’m over the boring chicken rut. This soba noodle salad is bright, fresh, and perfect for spring or summer. Crunchy, tangy, sweet, and salty all at once — it’s the kind of salad I’d happily eat every day.
I am obsessed with the chili oil. I always have a little leftover in the fridge and am tempted to spoon it straight into my mouth. Instead, I drizzle it on everything. It’s that good.
If you’re serving this cold, creamy ripe avocado would be a lovely addition. But don’t skip eating it slightly warm the first day — that’s delicious too. You decide which version you prefer.
Soba Noodle Salad with Caramelized Chicken and Chili Oil
4
35 mins
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Ingredients
Chili oil
- 2 green onions, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 star anise pods
- 2 tablespoons crushed red pepper flakes
- 1 tablespoon chopped fresh ginger
- 1/2 cup vegetable oil
Soba salad
- 1/2 pound boneless, skinless chicken breasts, cut into pieces
- 1 1/2 tablespoons brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 8 ounces soba noodles
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons brown sugar
- 1 teaspoon toasted sesame oil
- 1/2 seedless cucumber, thinly sliced
- 4 radishes, thinly sliced
- 1/2 cup freshly torn cilantro leaves
Instructions
Chili oil
- Combine all chili oil ingredients in a small saucepan over medium-low heat. Cook until the garlic and green onions begin to brown, then remove from heat and cool completely. Store in the fridge and make ahead if desired.
- Season the chicken with brown sugar, salt, and pepper. Heat a large skillet over medium-high heat with olive oil. Add the chicken and sear until golden on all sides, about 6 to 7 minutes, until cooked through. Remove from heat and set aside.
- Cook the soba noodles according to package directions. Rinse under cold water and transfer to a large bowl. Toss with soy sauce, rice vinegar, brown sugar, and sesame oil. Add the chicken, cucumber, radish, and cilantro, and toss to combine. Serve with drizzles of the chili oil. This also tastes great after chilling in the fridge for a few hours.
Notes
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