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Vignoles Pairing


Serves 2

Chicken Stir Fry


8 oz Soba Noodles – 2 wrapped portions
2 Chicken Breast – boneless and skinless
 2 tbls Stir Fry Oil
1 cup Bean Sprouts
3 Scallions Sprigs – cut at bias
1 pint Shiitake Mushrooms
4 Garlic Cloves – minced
1 tbls Ginger – crated
½ Lemon Grass Stalk – chopped into 4 pieces
½ cup Tamari Sauce
1 tbls Sesame seeds
2 cups Chicken Stock
1 cup Slurry – equal parts cornstarch and water

Boil water in medium size pot.
Heat up oil in large skillet or wok. Cut up chicken into bite size pieces and add to skillet. Sear all sides of chicken then add sprouts, scallions, mushrooms, garlic, ginger and lemon grass. Sautee for 5 min.
While cooking stir fry mixture drop soba noodles into boiling water. They cook very quickly, about 1 ½ min. You want the noodle to be al dente, like regular pasta. Strain and keep on the side.
Now add chicken stock and tamari. Cook for another 5 min or until mixture starts to boil. Slowly whisk in slurry until mixture thickens to the consistency you like.  Portion soba noodles onto 2 plates then pour stir fry mixture over noodles. Sprinkle sesame seeds over dish.


Recipe courtesy of www.mountpleasant.com