Dana Slatkin

Stir-Fried Soba Noodles with Crispy Chicken and Greens

Stir-Fried Soba Noodles with Crispy Chicken

Stir-Fried Soba Noodles with Crispy Chicken

What is the key to pulling off a weeknight dinner from scratch? It is the question I hear the most in my cooking classes. And it’s the one I grapple with five times a week. There are days when I come home completely whipped, after all the rushing, dropping off, picking up, cajoling, encouraging, and often not-so-gentle rearing that has filled most of my waking hours. But at 6 o’clock on a recent such day, after rooting through my pantry, tossing this dish together in twenty minutes, and watching my family gobble it up, I miraculously recharged.

The secret to getting dinner on the table fast is to make sure your cupboards are stocked at all times. Keep on hand an array of noodles (rice, soba, spelt and vermicelli are my go-to’s) as well as bottles of assorted oils and vinegars. Rice flour is a current most wanted for breading and frying everything. And it goes without saying that no pantry should be without peanut butter, honey, molasses and soy sauce. Once you have a reserve of basics, a quick stop at the market for fresh produce and protein is all you need.

This recipe is a riff on one from my favorite cookbook author and mentor, Donna Hay. It is so versatile that it works with just about any kind of noodles, protein and vegetables — genius! The homemade hoisin sauce dials up the flavors without adding too much prep time but, in a pinch, store-bought will do. Fish such as sea bass, cod and halibut take the place of the chicken beautifully, and so does tofu. It’s a one-dish meal that’s meant to save you after a hectic day in the wild. Report back to me when it does!

For another satisfying, gluten-free dinner, try Halibut Baked in Parchment with Summer Squash, Tomatoes, Lemon Thyme and Parmesan.

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Comments

  1. sandra devereaux says:

    Made this receipe for dinner tonight…the kids loved it!
    and requested it for their lunches tomorrow….I think it will taste  good cold……
    great receipe..yummy subtle flavors..nothing too overpowering

  2. dana says:

    So glad you and your clan enjoyed this one. It works well with fish and tofu, too! Thanks for checking in and keep on cookin’! xo D

  3. Charlene Sax says:

      I can’t wait to try this – I went in after your great veggie soup recipe and I found so many treasures!  Now, to stay home and cook!  I’ll report in. 
    Lots of love and THANKS. 

  4. Marquis Edelman says:

    A nice recpe idea you have here. I am always looking for more ideas to keep the kids entertained with and this one might just do the trick so thank you for sharing it.

  5. Amy Pagliari says:

    I made the crispy parmesan kale chips for my family and they loved them! 

  6. michele says:

    This stir-fry sauce sounds great — but hoisin is made from adzuki beans, not peanuts or black beans. Although you will find commercial brands that sub with mashed soybeans and sweet potatoes. If you need to make your hoisin low sodium and/or gluten free, you can find recipes online for homemade hoisin, and adzukis are available at any natural food store. You could just puree cooked adzukis for this recipe and sub low-salt, wheat free tamari — but also add garlic or use a chili-garlic paste.

  7. Dana Slatkin says:

    Thanks for all your great suggestions, Michele! xo from 90210

  8. michele says:

    BTW — regardless of the title, I intend to try your recipe next time I do vegetables!

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