By Dane Feldman
Photo by Dane Feldman.
After my recent success with sesame noodles, I thought I would kick it up a notch. This time, I used buckwheat noodles and toasted the sesame seeds to create a more sophisticated flavor in an otherwise fairly traditional bowl of stir fry.
What you’ll need:
2 lbs chicken breast tenderloins, trimmed
4 oz crimini, shiitake, and oyster mushrooms
1 bunch swiss chard
2 oz spinach
1 bunch scallion, green parts
1/2 cup sesame seeds
1 tsp garlic, crushed
1 cup chicken stock
2 kung pao peppers, crushed
4 tbsp soy sauce
4 tbsp rice vinegar
2 tsp toasted sesame oil
2 tsp hoisin sauce
1/2 tsp ginger
8 oz soba noodles
Preheat the oven to 375.
Wash the mushrooms and the swiss chard.
Toast the sesame seeds in the oven for 15 minutes or until browned.
While the sesame seeds are toasting, thinly slice the chicken and boil the soba noodles. Then, drain the noodles and rinse them in cold water.
Chop the scallion and the swiss chard.
Saute the scallion and garlic in olive oil. Add the peppers and cook for a few minutes. Then, add the chicken and mix well. After about a minute, stir in half of the sesame seeds and continue cooking. Pour in the chicken stock and stir. Add in the spinach and swiss chard, cover, and let it cook down.
Uncover and stir before adding in the vinegar, soy sauce, sesame oil, ginger, and hoisin. Stir again, then add in the noodles and pour in the remainder of the sesame seeds. Stir and cook for about 2 more minutes before serving.