Healthy Buckwheat Noodles with Chicken Breast
A Delicious Recipe for Tray Buckwheat Noodles with Flavorful Seasoning and Chicken Breast
Buckwheat, known for its cooling properties, pairs wonderfully with the warming nature of chicken! We’ve added tender chicken breast, rich in protein and low in fat, to our tray buckwheat noodles. While noodles alone can sometimes leave you feeling less full, incorporating chicken breast makes this dish incredibly satisfying and complete. Buckwheat is a healthy grain that helps cool the body and aids in weight management. It boasts a higher protein content than many other grains and is packed with dietary fiber, offering numerous benefits such as antioxidant effects, improved cardiovascular health, enhanced immunity, relief from constipation, and reduced inflammation.
Main Ingredients
- 500g buckwheat noodles
- 2 pieces chicken breast
- 1/2 cucumber
- A little carrot
- 4 lettuce leaves
- 4 romaine lettuce leaves
- A small handful of peanuts (for garnish)
Spicy and Tangy Tray Noodle Sauce
- 4 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp soy sauce
- 1 Tbsp sugar
- 3 Tbsp vinegar
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
For Cooking Chicken Breast (to remove gamey smell)
- 4-5 pieces dried ginger (or a pinch of ginger powder)
- 2-3 bay leaves
- 4 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp soy sauce
- 1 Tbsp sugar
- 3 Tbsp vinegar
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
For Cooking Chicken Breast (to remove gamey smell)
- 4-5 pieces dried ginger (or a pinch of ginger powder)
- 2-3 bay leaves
Cooking Instructions
Step 1
In a pot large enough to cover the chicken breast with water, add water and include the dried ginger and bay leaves to remove any gamey odor. (Optional: Adding whole garlic cloves, green onions, onions, or cooking wine can enhance the flavor further.) Once the water reaches a rolling boil, add the chicken breast. Keep the lid off and boil vigorously for 5 minutes. After 5 minutes, cover the pot, reduce the heat to medium-low, and simmer for about 15 minutes until the chicken is cooked through.
Step 2
Once the chicken breast is cooked, remove it from the pot and let it cool slightly. Then, shred the chicken along the grain into bite-sized pieces. This method ensures the chicken breast is tender and free of any unpleasant smell.
Step 3
Remove the seeds from the cucumber and julienne it. Julienne the carrot as well, ensuring they are of similar thickness.
Step 4
Wash the lettuce and romaine leaves thoroughly under running water. Pat them dry completely, then chop them into similar sizes as the cucumber and carrot.
Step 5
Roughly chop the peanuts using a knife or a mortar and pestle for a delightful crunch. (Feel free to substitute with other nuts like almonds or cashews according to your preference.)
Step 6
Combine all the ingredients for the tray noodle sauce (gochugaru, gochujang, soy sauce, sugar, vinegar, minced garlic, and sesame oil) in a bowl. Mix well until the sauce is thoroughly blended. Feel free to adjust the amount of vinegar or sugar to suit your personal taste and create your perfect sauce!
Step 7
It’s best to follow the cooking instructions on the buckwheat noodle packaging. Generally, for 500g of buckwheat noodles, boil them in at least 2 liters of generously salted water. Once the water is boiling vigorously, add the noodles and cook for about 5-6 minutes.
Step 8
To prevent the noodles from sticking together and becoming clumpy, gently stir them occasionally while cooking. After 6 minutes of boiling, turn off the heat, cover the pot, and let the noodles steam for an additional 4-5 minutes. (Allowing the noodles to steam after boiling, rather than rinsing immediately with cold water, helps achieve a chewier texture.)
Step 9
After steaming, rinse the buckwheat noodles thoroughly under cold running water to remove excess starch. Drain them well.
Step 10
Arrange the cooked buckwheat noodles attractively in the center of a large serving platter. Surround the noodles with the prepared julienned vegetables (cucumber, carrot) and chopped greens (lettuce, romaine), arranging them colorfully. Finally, generously spoon the prepared tray noodle sauce over the noodles and sprinkle with the crushed peanuts as a garnish. Your delicious chicken breast buckwheat noodles are now ready!
