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Honey lemon chicken and fiddlehead buckwheat noodle salad
Ingredients
- 1 large chicken breast sliced thin and in cubes
- 1 cup blanched fiddleheads (or sub snap peas or asparagus sliced)
- 8-10 oz of Soba noodles (buckwheat noodles)
- 1 small red bell pepper, cut into thin strips
- 5 green onions, trimmed and sliced thinly on a diagonal
- 2 tablespoons of canola oil (for frying chicken & fiddleheads)
- ½ cup of fresh cilantro, chopped
- 3 Tbsp of fresh mint, chopped
Dressing:
- 3 tablespoons of rice wine vinegar
- 1 tablespoons fresh lemon juice, plus zest from one lemon (or use lemon juice from concentrate)
- 2 tablespoons canola oil (or grapeseed or vegetable oil)
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1/2 teaspoon sriracha or hot sauce (optional)
- 1 teaspoon of sesame oil
- 1 clove of garlic, finely minced (or use a garlic press or use 1 teaspoon garlic powder)
- 1 teaspoon of grated ginger (or use 1/4 teaspoon ginger powder)
Directions
Dressing:
- Mix all ingredients together in small bowl, set aside.
Salad:
- Cook the noodles according to package instructions, drain then rinse under cold water, drain off excess water place in a large bowl.
- To soba noodles, add red pepper, green onions, cilantro and mint.
- Meanwhile, heat a pan to medium high. Add two tablespoons canola oil. Add cubed chicken breast, season with pinch salt and pepper. Cook four minutes stirring.
- Add blanched fiddleheads to pan (or asparagus or snap peas) sauté with chicken four more minutes or until chicken is cooked through.
- Add chicken and fiddleheads to noodles. Pour dressing on top and toss to coat everything. Cover and refrigerate 20 minutes to an hour or but can be eaten right away.
