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Ezra’s Marinated Chicken with Soba Noodles, Long Beans, Shiitakes & Avocado Sauce

Recipe from Season 2, Healthy Gourmet.


  • Ingredients:

  • 2 packages of soba noodles

  • 2 chicken breasts

  • Marinade:

  • 2 tsp fresh ginger root, minced

  • 1 shallot

  • 1 lime, zest and juice

  • 1 tsp fish sauce

  • 2 tsp raw honey

  • 1/2 tsp umeboshi plum paste

  • Veggies:

  • ½ pound shiitake mushrooms, stems removed and cut in half

  • 1 bunch Chinese long beans

  • 4 heads bok choy, cut in half lengthwise

  • 6 nori triangle sheets

  • Avocado Sauce:

  • 2 avocados

  • ¼ cup fresh ginger root, minced

  • 3 tsp soy sauce

  • 2 tsp rice vinegar

  • ¼ cup water

  • ¼ cup apple juice

  • juice of 1 lime

  • sea salt, to taste

  • freshly ground black pepper, to taste


  • 1.

    Boil soba noodles as you would wheat pasta and drain in a colander when done.

  • 2.

    Remove chicken tenders and halve chicken breasts to create scallopini. Using a meat tenderizer pound tenders and breasts to flatten. Set aside. Place ginger, shallot, lime, fish sauce, honey, and umeboshi plum paste in a small food processor and puree. Pour marinade over chicken and shiitakes (keeping meat and mushrooms on separate plates) and refrigerate for at least 30 minutes and up to 8 hours.

  • 3.

    Place a double decker bamboo steamer over a wok filled with water and turn to high. When water is boiling, place chicken on the bottom tier and veggies and marinated mushrooms on the top. Steam until both are cooked, approximately 7 minutes.

  • 4.

    In the meantime, make the avocado sauce by placing all the ingredients in a mini food processor and blending until smooth.

  • 5.

    To serve, place one Nori triangle in each bowl. Add a mound of soba noodles and top with chicken and veggies. Pour avocado sauce over top and garnish with pickled ginger.


Calories: 374
Total Fat: 4.1g
Sodium: 554mg
Total Carbohydrates: 64.8g
Dietary Fibre: 11.8g
Sugars: 6.8g
Protein: 22.5g

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