Warm noodle salad and crispy chicken
Vinaigrette
1 Tbsp raw honey
1 Tbsp rice vinegar
1 Tbsp yellow miso
1/2 Tbsp grated fresh ginger
1 clove garlic
1/4 cup olive oil
Drizzle of toasted sesame oil
In a small bowl, mix the honey, vinegar, miso, ginger, and garlic. Slowly add the olive oil and sesame oil while stirring. Season with salt and pepper and set aside.
Noodles
1 cup frozen shelled edamame (soybeans)
8 to 9 oz thin soba noodles (or any noodles you like, ramen and rice noodles work too). Today we used Lotus Foods brand rice ramen as a quick-cooking gluten-free option.
2 Tbsp olive oil
2 Tbsp finely chopped fresh ginger
2 cloves garlic, chopped
6 scallions, thinly sliced on an angle
1 Tbsp toasted sesame seeds
1. Blanch the edamame in a pasta pot of boiling salted water for 2-3 min. Remove the edamame from the boiling water and cook the pasta until tender, approximately 4 minutes. Drain and set aside.
2. Heat the oil in a skillet over medium heat, then saute the ginger and garlic for 30 seconds. Add the scallions and cook for additional 1 minute.
3. In a large bowl, toss the noodles and edamame with the vinaigrette, ginger, garlic, and scallions.
4. Top with sesame seeds and serve warm
Crispy chicken
1 pound of chicken tenderloin pieces, pounded until even thickness
1 cup flour (gluten-free blends work well)
1 egg, beaten
1 cup Panko bread crumbs or for a GF option, use a rice cereal that has been crushed in a ziplock bag with a rolling pin
Avocado oil or coconut oil for pan frying
Salt and pepper to taste
1. Pound chicken pieces until uniform thickness (you want them to be thin so they get crispy)
2. Season each piece with salt and pepper
3. Dredge chicken in a thin layer of flour
4. Dunk in beaten egg
5. Coat with panko crumbs or rice cereal crumbs
6. Heat oil on medium-high heat
6. Pan fry for 2-3 minutes on each side; longer if using thicker pieces
*You can also put the chicken in the air fryer for time and ease of cooking. 330 degrees for about 20 minutes; rotating the pieces half way through.
