Ingredients

The following ingredients have 4 Servings
  • 12 ounces soba (Japanese buckwheat noodles (see notes))
  • 1 lb chicken tenderloins
  • 1-1/2 tablespoons soy sauce
  • 1 tablespoon low-sodium chicken broth
  • 2 teaspoons cornstarch
  • 4 cloves garlic (very finely chopped)
  • 1/2 to 1 tablespoon fresh ginger (very finely chopped)
  • 2 teaspoons vegetable oil
  • 2 teaspoons toasted sesame oil
  • 8 ounces cremini (or white button mushrooms, sliced)
  • Freshly ground black pepper
  • 5 ounces baby spinach leaves
  • 4 or 5 scallions (sliced)
  • 1/3 cup low-sodium chicken broth
  • 3 tablespoons soy sauce
  • 2 tablespoons Chinese rice wine or sherry
  • 2 teaspoons sugar

Instruction

  • Bring a pot of salted water to a boil for the soba noodles.
  • Using a sharp knife, trim away any white tendons from the chicken tenderloins and cut them into bite-sized pieces.
  • Whisk the soy sauce and cornstarch together in a medium bowl until smooth. Add the chicken, garlic and ginger and combine thoroughly. Marinate at room temperature for 10 to 15 minutes.
  • Prepare the sauce by whisking the chicken broth, soy sauce, rice wine and sugar together in a small bowl until the sugar dissolves. Set aside.
  • Cook the soba noodles according to package directions, drain and set aside.
  • Heat the vegetable and sesame oils in a wok or large skillet over high heat. Add the chicken and stir-fry until it's no longer visibly pink, about 1-1/2 minutes. Quickly transfer to a plate, add the mushrooms to the pan and stir-fry until golden brown, 2 to 4 minutes.
  • Add the chicken back to the pan and season with freshly ground black pepper. Stir in the reserved sauce and continue cooking until the chicken is cooked through and the sauce has thickened slightly, 1-1/2 to 2 minutes. Add the spinach and scallions and toss until the spinach has wilted.
  • Add the soba noodles, toss to combine and serve immediately.