Every once in a while I get on a kick to eat a bit healthier. This meal certainly qualifies. A light stir fry using small amounts of sesame oil, whole wheat soba noodles and miso marinated chicken with vegetables packs quite a flavorful punch.
Stir Fry Ingredients
- 1 lb chicken breast cubed and marinated
8 oz whole wheat soba noodles
1/2 onion chopped
1 orange bell pepper chopped
2 cups shredded purple cabbage
1 clove garlic chopped
1 thumb ginger grated
2 tsp sesame oil
Salt and Pepper to taste
- 1 Tbsp miso paste
- 1/4 C rice vinegar
- 1 Tbsp honey
Add miso paste, rice vinegar and honey to a bowl.
Whisk to combine.
Add the chicken and toss to coat. Use your fingers. They are the best tools you have.
Cover with plastic wrap and put in the refrigerator. Let marinade at least 6 hours, overnight is even better.
Boil a pot of water. Cook the Soba noodles as per the directions on the package. While the noodles are cooking heat sesame oil over medium heat.
Using a slotted spoon or tongs place the chicken into the hot pan.
Brown the chicken then remove with a slotted spoon to a paper towel lined plate to drain.
Add garlic and ginger to the pan. Cook for 30 seconds to 1 minute to just heat.
Next add the pepper and onion. Stir to mix with garlic and ginger and cook for 2-3 minutes to heat up.
Add the cabbage. Season with salt and pepper to taste and cook for 1 minute more. Notice we are cooking the vegetables for a very short period of time. I want them to retain their crunch while just being heated through.
Mix in the chicken and remove to a plate.
Drain the pasta.
Add the pasta to the hot pan. Cook for 30 seconds to 1 minute.
Add back the already prepared ingredients.
Mix well using your spatula or a set of tongs.
Serve on either a plate or in a bowl.