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Sunday, July 1, 2012


My Epicier had real Japanese soba.  So real that the instructions on the package are in Japanese, so I have to wing it.  The soba are green!  I love the stuff from that place.  I always come home with something new and exciting.  There is always something in hand to stimulate one or more of my 8 senses.
Serves 2
1 small package soba (100g)
handful leftover cooked chicken
1/2 zucchini, julienned
1 Tbsp freshly grated ginger
1 grated clove of garlic
juice from 1/2 lemon
1 Tbsp rice vinegar
1 Tbsp EVOO
1 tsp sesame oil
fresh ground pepper
splash of soy sauce
splashe of sriracha thai sauce
1.  Place everything but the soba in a bowl and let marinate.
 2.  Bring a pot of water to a boil and cook the soba 3 minutes, then transfer to iced water (to stop the cooking).

3.   In a wok, cook the marinating mixture about 5 minutes (just to heat through and make the zucchini tender)
4.  Drain the soba and add to the wok.  Stir fry a bit, then breath in the lovely aroma of ginger and garlic.

Eat with chopsticks.  Very important.  If you don't know how to eat with chopsticks, LEARN!
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