slurpy surprise

Sesame soba noodles with chicken. I didn't expect to like soba noodles. My one and only experience with buckwheat (pancakes) was a disaster (hockey pucks).

Surprisingly, I love them! Of course, it doesn't hurt that in this instance, they're coated with a sweet, sour, and salty sauce and mixed with chicken and crunchy veggies. I've made this recipe a few times and like it very much, but I found Nigella's version to be just as delicious and much more photogenic!

This dish is very slurpable. I'm a great fan of sweet and sour flavors in the same dish, and this one delivers in spades. The sesame seeds are responsible for fantastic texture and shouldn't be skipped. The leftovers don't suffer at all and are arguably even better, so next time, I'll probably make a double batch and feast on them all week long!

I'm glad I gave buckwheat another chance. It's super nutritious and, as it turns out, quite tasty too!

Slurpy Sesame Soba Noodles
(printable recipe)
Based on this recipe
Serves 4-6
Ingredients:

• 1/2 cup sesame seeds
• 8 ounces soba noodles
• 2 tablespoons vinegar (rice wine is probably best, I used red wine)
• 5 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons hoisin sauce
• 1 carrot, shaved
• 1 cup sugar snap peas
• 1/2 cup edamame
• 2 chicken breasts, poached and shredded
• Salt and pepper, to taste

Directions:
Toast the sesame seeds in a dry pan over a high heat until they look golden brown, then set them aside to cool.
Bring a large pan of salted water to a boil, then add the soba noodles and cook them for 2-1/2 minutes (or according to packet instructions) until they are tender but not mushy. Have a bowl of ice water waiting to plunge them into after draining.
In a mixing bowl, combine the vinegar, soy sauce, honey, and hoisin.
Add in the drained soba noodles, carrot, snap peas, edamame, shredded chicken, and sesame seeds and toss to coat.
Refrigerate the noodles for about half an hour to let the flavors develop.