| Prep Time: 20 mins
| Cook Time: 20 mins
| Total Time: 40 mins
You may need: Dried Garlic Powder
With a simple list of ingredients and seasonings, our Soba Noodles with Chicken, Edamame, and Furikake is a flavorful meal in a bowl you can make ahead or on a busy night. A tangy, salty sauce coats each bite of chewy soba noodles, tender chicken, and perfectly cooked edamame. This delightful recipe tastes delicious served cold, room temperature or hot, making it perfect for a picnic lunch or a hearty dinner.
Furikake is a Japanese table condiment used most often as rice seasoning, but it is so versatile that you should be trying this in many dishes to add a pop of umami flavor. Our Furikake blend is a vegan, no-sugar blend containing nori (seaweed), white sesame seeds, black sesame seeds, and a little sea salt. Traditional Japanese Furikake often contain sugar and Bonito (fish) flakes, which amp up the flavor.
Customize this recipe with the protein of choice and add your favorite fresh or parboiled veggies such as cucumber, carrot slices, mini corn, and radishes for a little crunch. Top with other flavor enhancers such as fried garlic, sesame seeds, or toasted hazelnuts.
2 lb chicken breast
2 Tbsp olive oil
1 Tbsp low sodium soy sauce
1 tsp salt
250g soba noodles (or 3 bunches)
1 cup frozen edamame
2 Tbsp light soy sauce
1 Tbsp rice vinegar
1 Tbsp + 1 tsp sesame oil, divided
1.5 cups seedless cucumber, quartered and sliced
1.5 cups fresh cilantro leaves, loosely chopped
1.5 Tbsp Piquant Post Furikake
¼ tsp red pepper flakes, optional
1 avocado, peeled and sliced, optional
If you don’t have a meat mallet, use a rolling pin or can of tomatoes/beans to flatten the chicken. Be sure to roll on top of the plastic.
If serving right away, the noodles will be slightly warm. If you prefer a cold soba noodle salad, make the noodles ahead of time and refrigerate after step 2. Just before serving, toss with sauces and fresh vegetables.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Preheat the oven to 425 degrees. Place chicken breast between two pieces of plastic wrap. Using a meat mallet, pound chicken breast to about 1/2 inch thickness. Toss the chicken breast in olive oil, soy sauce and salt. Place on a baking sheet and bake for 16-18 minutes, or until an internal temperature of 165 degrees. When cooled, cut into bite size pieces.
While the chicken is baking, bring 10 cups of water to a boil in a medium stock pot. Add soba noodles. After 1 minute, add frozen edamame to the pot with the noodles. Bring back to a boil and simmer for 4 additional minutes (5 minutes total cooking time). Drain the soba noodles and edamame in a colander and rinse with cool water. Toss with 1 tsp sesame oil to prevent sticking.
Add soba noodles, edamame and sliced chicken to a large mixing bowl. Toss with soy sauce, rice vinegar, sesame oil.
Before serving, add cucumber, fresh cilantro, red pepper flakes, avocado and Piquant Post Furikake.
Substitute chicken for your cooked protein of choice, or omit for a vegetarian and vegan friendly dish.
Furikake is a Japanese table condiment that adds a burst of umami to any dish. Try it on white rice, over hummus, sprinkle over soups or salads, add it to roasted eggplant, top your guacamole, or toss with popcorn.
This Furikake Salmon has a savory crust using furikake and makes for an easy and delicious weeknight dinner.
Try out a popular street snack, Japanese Okonomiyaki a savory pancake recipe.
Or try our beautiful Vegan Poke Bowl for your next meatless Monday.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
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