EASY BASIL CHICKEN SALAD WITH SOBA NOODLES 6 servings
3/4 pound snow or snap peas, ends snapped and veiny strings removed
12 ounces soba noodles
6 cloves garlic, smashed and peeled
4 scallions, white parts only, cut into 1-inch pieces (reserve the greens for the garnish)
1 teaspoon crushed red pepper flakes
2 cups fresh basil leaves
2 tablespoons toasted sesame oil
1 tablespoon virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon soy sauce
1 pound cooked boneless, skinless chicken breasts, cut into thin julienne strips
Reserved scallion greens, cut into 1/4-inch sections
Dressing (combine in a small bowl until the sugar dissolves)
1/2 cup light soy sauce, or to taste
6 tablespoons Japanese clear rice vinegar
2 tablespoons mirin, or rice wine or sake mixed with 1 tablespoon sugar
1 1/2 tablespoons sugar
1. Bring 3 quarts of water to a boil in a large pot. Add the snow peas and cook for 30 seconds. Remove with a large slotted spoon and drain in a strainer or colander under cold running water. Bring the water to a boil again and add the soba noodles. Once the water boils again, cook for 3 1/2 minutes, or until al dente. Drain in a colander and rinse the noodles under warm running water. Drain again.
2. To make the Spicy Pesto: Drop the garlic, scallion whites, and red pepper flakes down the feed tube of a food processor while the motor is running and chop finely. Open up the bowl and add the basil leaves. Pulse, turning the machine on and off, then slowly pour the sesame and olive oil down the feed tube and chop the mixture to a fine paste. Add the lemon juice and soy sauce and continue blending until the mixture is a fairly smooth paste.
3. In a large mixing bowl, toss the cooked soba noodles with the pesto mixture. Arrange in a large shallow bowl or platter. Sprinkle the snap peas evenly over the noodles, followed by the julienne chicken, and finishing with the scallion greens. Serve the Dressing on the side in a sauce bowl, or drizzle on top of the salad. Serve at room temperature or chilled.
Substitute cooked shrimp, pork, or flavored tofu for the chicken. You can also replace the snow or snap peas with 2 1/2 cups shredded carrots, bean sprouts, or other sliced vegetables.