Saturday, September 20, 2008


For lunch today, a way to use leftover chicken:

Chicken and asparagus with soba noodles
Serves 1
Prep and cook time: 10 minutes

  • (1) serving whole wheat soba noodles, approximately 1 cm in diameter.
  • (6-7) stalks asparagus, cut into 1-2 inch pieces.
  • (1/4 lb) chicken. I used chicken thighs (my favorite for chicken dishes) that I had sauteed with brocolli and mushrooms (which turned out disastrously). However, the chicken was still good.
  • Dash of soy sauce.
  • Dash of sesame oil.
Instructions: (This is another one pot meal!)
  1. Boil water, place soba noodles and asparagus in. My soba noodles say to boil for 3 minutes, which is perfect for the asparagus to get cooked enough but not mushy.
  2. Drain soba noodles. In same pan as noodles were cooked, place chicken.
  3. Add noodles and asparagus.
  4. Take off heat, add soy sauce and sesame oil.
Some cooking tips:
  • For asparagus, break off the woody ends. They will automatically break off at the spot where they stop being woody. Woody asparagus = party spoiler.
  • Soba noodles are a great standby. I use them like ramen, for stir fry, and any other use. They're healthy and as easy to cook as ramen (which is bad for you!).

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