soy joy noodles

Oodles of noodles the whole kit and caboodle – and just everynow and then, if you can believe it, we will not use lemon!! i know, you wonder, am I ok? The answer of course, is…hmmm…not really but yes, the pandemic has us all scrambling for normality and as a restaurant we are climbing the mount everest mountain of survival, so yes, still hanging in there, climbing climbing, will we make it to the top, can’t say for sure, and sprits are up and down, but today, we are still here, and we will make soy joy noodles out of pandemic sorrow, worry and fear and Chef Breck is cooking up a recipe to survive the storm. This recipe is for two sauces, one marinade for the chicken, and a vinaigrette to finish the salad. 

serves 4
2 chicken breast (yes 2 breasts serves 4, cause we need less meat, more vegetables) skin on or off, boneless

marinade
1/8 cup soy sauce
1 clove garlic, grated
2 tablespoon honey, agave or sugar
1 tablespoon grated fresh ginger
1 teaspoon sesame seed oil

Vinaigrette
1 tablespoon pickled ginger
1 clove garlic, grated
1 tablespoon shallot, green onion or red onion, chopped
3 tablespoons rice wine vinegar or lemon juice
1 teaspoon sesame seed oil
3 tablespoons olive or vegetable oil

Salad ingredients
2 cups ramen or rice noodles, cooked according to package instructions
2 cups raw assorted vegetalbes:
carrots, celery, cauliflower, green beans, asparagus, chopped or shredded

Combine all marinade ingredients and toss with the chicken breast and marinate for 10 – 15 minutes.
You can now grill, saute or bake your chicken, about 3 minutes per side if grilling or stove top or 15 minutes when baking at 375 degrees. Reminder that any marinate that include a sweetener means is great for charring and giving you that roasted feel, but also is prone to burning so turn often and keep a close eye on it while cooking.

Combine dressing ingredients, and toss together with noodles, vegetables and the cooked chicken.