While chilis and stews are great for winter, sometimes you need something different.  The great thing about this recipe is that it is easy to put together, packs in a ton of veggies, and is a cozy alternative to spaghetti and meatballs.  **If you get a CSA basket, you will recognize many of the veggies on this list.  If you don’t – mustard greens and regular turnips make great substitutes.

 

Soba Noodle Bowls with Chicken and Veggies

serves 6

INGREDIENTS:

1/2 c chopped tatsoi

1 head chopped bok choy

4 Japanese turnips, thinly sliced into rounds

2 teaspoons white miso

1/2 c. water

2 teaspoons olive oil

8 radishes, thinly sliced

2 Tablespoons sesame seeds

1 package buckwheat soba(for a gluten-free meal)

 

 

chicken tenders:

1 1/2 lbs. chicken breast

1 egg

1 cup flour

2 cups panko

 

sauce:

3 Tablespoons tahini

1 Tablespoon toasted sesame oil

2 teaspoons tamari(soy sauce can be substituted if you aren’t following a gluten-free diet)

1 teaspoon grated ginger

1 garlic clove, minced

sriracha(optional)

 

METHOD:

Fill a large pot with water, salt generously, and set to boil over high heat.

Make the chicken.  Pre-heat the oven to 350º.  Cut the chicken into 6 small pieces, set aside.

Whisk the egg in a wide-mouthed bowl.  Place the flour and panko breadcrumbs on separate plates.

Place parchment paper on a cookie sheet.  Arrange the ingredients in a line, with the cut chicken at one end, then the egg, then the flour, then the breadcrumbs, and the cookie sheet at the end.

Dip the chicken into the egg yolk, then lightly cover in flour, roll in the panko, then place on the cookie sheet.  When you have breaded all 6 pieces, place in the oven for 22 minutes.

Prepare the vegetables.  Mix the miso with warm water and set aside.  Add olive oil to the pan and cook on medium-high heat.  Place the turnips and greens in the pan and cook for 2 minutes, moving the veggies constantly.  Add the miso-water mixture to the veggies, cover and cook for another 5 minutes.  Check that water has mostly evaporated, then remove from heat.

Make the sauce. Add tahini, sesame oil, tamari, grated ginger, and garlic clove to bowl and whisk to combine.

By this time, the water should be boiling.  Add the soba noodles and cook for 5-7 minutes.  Drain when al dente and place in bowls.

Add the sauteed veggies, radishes, and a sprinkle of sesame seeds to soba noodles in bowls.

Place the chicken on top.  Pour about 2 Tablespoons of sauce over the chicken and noodles.  Enjoy!