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Recipe from Season 2, Healthy Gourmet.
Boil soba noodles as you would wheat pasta and drain in a colander when done.
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.
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.
In the meantime, make the avocado sauce by placing all the ingredients in a mini food processor and blending until smooth.
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.
Total Fat: 4.1g
Total Carbohydrates: 64.8g
Dietary Fibre: 11.8g
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