Soba noodles in sesame dressing with fried chicken thighs
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 620, total fat 29 G., saturated fats 7 G., proteins 46 G., carbohydrates 45 G., fiber 3 G., cholesterol 194 mg, sodium 819 mg, sugar 2 G.
Calories 620, total fat 29 G., saturated fats 7 G., proteins 46 G., carbohydrates 45 G., fiber 3 G., cholesterol 194 mg, sodium 819 mg, sugar 2 G.
Chicken thighs are first pan-fried until crispy and golden brown, then finished in the oven. Served with buckwheat soba noodles tossed with freshly sliced kale and Brussels sprouts. A dressing of rice vinegar, finely chopped pickled ginger, sesame oil, and soy sauce imbues the dish with a vibrant Asian flavor that pairs beautifully with the noodles, vegetables, and chicken. Sprinkle with sesame seeds before serving.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 small chicken thighs with skin and bones (about 1 kg)
- 2 tsp olive oil
- Half a bunch of Tuscan kale
- 8 Brussels sprouts (about 170 g)
- 2 tbsp. l. rice vinegar
- 170 g of buckwheat soba noodles
- 2 tbsp finely chopped pickled ginger + 1 tbsp brine
- 1 tbsp dark sesame oil
- 4 tsp. lightly salted soy sauce
- 1 small clove of garlic, grated
- 1 tbsp. white sesame seeds
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Cooking the dish according to the recipe:
- Preheat the oven to 450°F (230°C). Heat a large oven-safe skillet over medium-high heat and add the olive oil. Season the chicken with salt and black pepper and place it skin-side down in the skillet. Cook, moving the thighs occasionally, until the skin is golden brown and crispy, about 10 minutes. Turn the chicken over, transfer the skillet to the oven, and bake until cooked through, 10-12 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Trim the kale and thinly slice the leaves; trim and thinly slice the Brussels sprouts. Combine the kale and Brussels sprouts in a large bowl with 1 tablespoon vinegar and a large pinch of salt; set aside for about 5 minutes.
- Add the noodles to boiling water and cook according to package directions. Drain and run under cold running water to cool completely, then add to the vegetables.
- In a small bowl, combine the remaining 1 tablespoon vinegar, pickled ginger and brine, sesame oil, soy sauce, garlic, a pinch of salt, and some freshly ground black pepper. Drizzle the dressing over the noodle and vegetable mixture; toss well. Add half the sesame seeds and toss; season with salt and pepper to taste. Divide the noodles and chicken among bowls and sprinkle with the remaining sesame seeds.
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