Sesame Soba Noodles with Chicken & Kale
Low-FODMAP, Gluten-Free, Dairy-Free, Egg-Free
Servings 4
Ingredients
- 2 tablespoons rice vinegar
- 2 tablespoons dark sesame oil
- 2 tablespoons low-sodium wheat-free Tamari sauce (I use San J)
- 1 tablespoon natural creamy peanut butter (I use Smucker's)
- 3 teaspoons toasted sesame seeds, divided*
- 1 teaspoon brown sugar
- 8 - 9 oz. 100% Buckwheat Soba Noodles
- 3 teaspoons extra-light tasting olive oil, divided
- 1 lb. boneless, skinless chicken breasts, diced into 1" pieces
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 4 cups chopped kale, packed (or spinach or swiss chard)
- 2 green onions, sliced (green parts only)
Instructions
- In a medium bowl, whisk together the rice vinegar, sesame oil, tamari sauce, peanut butter, 2 teaspoons toasted sesame seeds and brown sugar. Set aside.
- Bring a large saucepan of water to a boil. Add soba noodles and boil according to package directions, about 5 to 6 minutes. Drain.
- Dice chicken breasts and season with salt and pepper. Heat 2 teaspoons extra light olive oil in a large skillet over medium-high heat. Add the diced chicken breasts and saute until browned and cooked through, about 4 to 5 minutes. Transfer chicken to a plate and set aside.
- Heat remaining 1 teaspoon extra light olive oil in skillet and add kale. Saute until tender over medium-high heat, about 3 to 4 minutes, working in batches, if needed. With all of the kale in the skillet, add the cooked chicken, noodles and sauce. Remove from heat and toss together. Stir in the green onions and top with remaining 1 teaspoon sesame seeds and serve.
Notes
* To toast sesame seeds: Heat a small nonstick skillet over medium-low heat. Add sesame seeds and saute until lightly browned. Remove from skillet and let cool.