Tuesday, May 13, 2014

soba noodle salad with chili oil

This was really delicious, and I threw the extra chili oil all over everything for a few days... stir fry, bread, etc. It's great.

chili oil
2 green onions, thinly sliced
2 garlic cloves, thinly sliced
2 star anise pods [[I skipped because I don't have any, but it would be delicious]]
2 tablespoons crushed red pepper flakes
1 tablespoon chopped fresh ginger
1/2 cup vegetable oil [[I used canola]]

soba salad
1/2 pound boneless, skinless chicken breasts, cut into pieces
1 1/2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
8 ounces soba noodles
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar [[I used more]]
2 teaspoons brown sugar
1 teaspoon toasted sesame oil
1/2 seedless cucumber, thinly sliced
4 radishes, thinly sliced
1/2 cup freshly torn cilantro leaves
[[I added some wilted spinach and half a bag of that broccoli slaw from TJ's]]

Directions:

chili oil
Combine all ingredients in a small saucepan over medium low heat. Cook until the garlic and green onions begin to brown, then remove from heat and let cool completely. This can be stored in the fridge and made a few days ahead of time.

Season the chicken with the brown sugar, salt and pepper. Heat a large skillet over medium-high heat and add olive oil. Add the chicken and sear until golden brown on all sides. Cook for 6 to 7 minutes, until cooked through. Remove from heat and set aside.

Cook the soba noodles as directed. When finished cooking, rinse the noodles under cold water and add them to a large bowl. Toss with the soy sauce, vinegar, brown sugar and sesame oil. Add in the chicken, cucumber, radish and cilantro, tossing well. Serve with drizzles of the chili oil. This is also delicious once it sits in the fridge for a few hours.

mexican green goddess dressing

This apparently comes from Gwyneth Paltrow, by way of the Wednesday Chef... it has all my favorite ingredients in it and sounds totally delicious, so I wanted to save it.

Makes 1 1/2 cups

2/3 cup sheep's milk yogurt
¼ cup cilantro
2 scallions, roughly chopped
¼ cup lime juice (2-3 limes)
½ jalapeno, roughly chopped, or a drizzle of hot sauce
½ cup extra virgin olive oil
½ teaspoon coarse sea salt
1 tablespoon honey or agave nectar

Combine all the ingredients in a blender. Blend until completely smooth. The dressing can be kept in a jar in the fridge for up to a week.

Can use it on a salad consisting of chopped romaine, avocado, tomatoes, canned black beans, corn (fresh if you've got it, and canned if you don't), more scallions and more cilantro.