Summer Dinner Party: Main Courses: Spicy Buckwheat Noodles
Recipe created for you by Wild Thymes Farm
Spicy Buckwheat Noodles
3 cups chicken broth
1 lb skinless boneless chicken, shrimp or tofu
1 lb Buckwheat noodles (i.e. soba noodles)
1 tablespoon Wild Thymes Thai Chili Roasted Garlic Dipping Sauce
1 tablespoon Wild Thymes Chili Ginger Honey Marinade
3 scallions (green part only) thinly sliced
2 tablespoons peanuts (optional)
Bring broth to a simmer, add chicken and simmer uncovered for about 6 minutes. Remove from heat and cover for about 15 minutes while chicken cooks through. Transfer chicken to a plate and let cool at least 10 minutes. Once it is cool, shred it into ¼ inch wide strips.
While chicken is poaching, cook noodles until tender but still firm. Combine vinaigrette, dipping sauce and marinade and add to noodles and chicken. Sprinkle with scallions and peanuts.