April 20, 2007 by Ryan Joy
Sometimes you want a quick meal that doesn’t come out of the freezer or isn’t placed between two slices of bread. Such was the case last night when I wanted to cook myself something to eat, but was already very hungry and didn’t want it to take a half-hour. Rummaging through my cupboard, I came across some Japanese soba noodles and proceeded to piece together a meal from there.
A chicken breast coupled with a handful of frozen green beans and jalapenos for kick quickly led to a rather tasty and satisfying meal. The best part is that it only took about 10 minutes to prepare.
- Japanese soba (buckwheat) noodles (two servings worth, about 4 oz.)
- 1 boneless, skinless chicken breast, cubed.
- 1 cup (handful) frozen green beans
- 1/2 oz. sliced jalapenos (about 4-5 slices)
- 1 tablespoon fresh ginger (or some ginger-based marinade)
- olive oil
- soy sauce
- Bring a small pot of water to boil. Place the soba noodles and cook for 4-5 minutes until just tender, careful not to overcook. These noodles do not take long to reach desired texture. Once cooked, drain and run under cold water to stop them from cooking.
- While the noodles are cooking, pour a tablespoon or so of olive oil in a small skillet. Add the fresh ginger or coat the chicken cubes in ginger marinade. Toss the chicken in the skillet with soy sauce and stir-fry for 3-5 minutes.
- During the last couple of minutes cooking the chicken, combine the green beans and jalapenos in the skillet and cover. Be sure to stir everything so the jalapeno juice lightly covers everything.
- Serve with the noodles. Zap it in the microwave for 30 seconds to get the noodles warm again.
It’s kind of an asian-mexican fusion, but the spice works out really well because it slightly coats each bite without growing on itself. It’s not one of those meals that starts out spicy but tasty and ends with you sweating. It’s level of spice remains fairly constant. I hope you enjoy it and add whatever other ingredients you happen to have on hand.
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