Soba Noodles: Soba noodles are Japanese noodles made from buckwheat ﬂour. They are often served chilled in salads, and are also delicious in hot soups and with citrus-soy chicken.
Cooking Tip: When it’s done cooking, chicken skin should look charred, but not completely burned. If it begins to burn, move the rack farther from the broiler.
Rinse chicken after removing it from its packaging and pat dry with paper towel. A slight
odor is a natural reaction to vacuum packing. Visit the dish.plated.com for cooking videos and tips!
Wine Pairing: 2010 Santa Tresa ‘Rina Lanca’ Grillo/Viognier
- ¼ bunch cilantro
- 1 clove garlic
- 1 lime
- 1 orange
- 4 packets soy sauce (gluten-free)
- 20 ounces chicken thighs
- 1 bunch scallions, divided
- 1 red bell pepper
- ½ English cucumber
- 4 ounces soba noodles
- 1 teaspoon rice wine vinegar
- 1 teaspoon sesame oil
1. Prepare Marinade – Preheat broiler to high. Rinse cilantro and roughly chop leaves, discarding stems. Mince garlic. Zest lime and orange and halve both. In a medium bowl, whisk together cilantro, garlic, lime and orange zest, juice of lime and orange, soy sauce, and 1 tablespoon vegetable oil. Taste and add salt and pepper as needed.
2. Marinate Chicken – Rinse chicken and pat dry with paper towel. In a large resealable plastic bag, combine chicken and half of marinade. Reserve remaining marinade. Set bag with chicken aside to marinate at room temperature for at least 10 minutes, or up to 3 hours in the fridge.
3. Prepare Vegetables – Meanwhile, rinse scallions, red bell pepper, and cucumber. Trim and discard roots and dark green parts of scallions. Thinly slice white and light green parts. Halve bell pepper lengthwise, discard seeds, and thinly slice. Halve cucumber lengthwise and thinly slice lengthwise.
4. Broil Chicken – Remove chicken from marinade, allowing excess to drip oﬀ, and place skin-side down on a foil-lined baking sheet. Season with salt and pepper. Broil until no longer pink on top, 5 minutes, then ﬂip and broil until skin is crisp and chicken is cooked through, 20 minutes more. Meanwhile, bring a large pot of water to a boil.
5. Cook Soba Noodles – Add a generous pinch of salt and soba noodles to pot of boiling water. Cook soba noodles until tender, about 7 minutes. Drain and rinse under cold water.
6. Plate Chicken – In a large bowl, combine soba noodles, bell pepper, cucumber, half of scallions, rice wine vinegar, and sesame oil. Toss to combine. Taste and add salt and pepper as needed. Divide between 2 with chicken. Garnish with reserved marinade and scallions. Serve.
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