Slightly sweet with a honey and cilantro sauce, this Honey-Jalapeño Chicken with Sesame Soba is done in under 30 minutes thanks to rotisserie chicken. Soba noodles are mixed with sesame and soy sauce and then topped with spicy jalapeños and fresh red pepper.
Asian noodle bowls are one of my favorite dishes to make during the week. The noodles cook so quickly and they soak up all kind of delicious flavor combinations. This one is especially quick – pick up a store bought rotisserie chicken, some cilantro, red pepper and a jalapeño. It has all the flavor of a much more complex dish.
This dish is great hot or cold – so it’s perfect for leftovers or for picnicking!
- 12 ounces Japanese soba (buckwheat) noodles
- 1 jalapeño, seeds removed, more sliced for topping if desired
- ¼ cup honey
- 1 cup packed fresh cilantro (leaves and some stem - that's where the flavor is!)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 to 3 tablespoons water
- 2 teaspoons olive oil
- ½ rotisserie chicken, pulled, shredded or sliced
- 3 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
- ½ red pepper, chopped
- ¼ cup chopped scallions, green part only
- sesame seeds for topping
- Start a pot of water on the stove for the noodles.
- In a food processor, combine jalapeño, honey, cilantro, and salt and pepper. Puree until smooth, adding up to 3 tablespoons of water until a nice sauce forms. I usually add about 1.5 tbs of water.
- Add olive oil into a preheated skillet. Add the pulled chicken and cilantro sauce, tossing until heated through. About 5-10 minutes.
- In a large bowl, combine soy sauce, toasted sesame oil and scallions.
- Cook the soba noodles according to package directions. Drain and toss them in the large bowl with soy sauce mixture until well coated.
- Pour heated chicken and sauce over noodles.
- Garnish with chopped red pepper, slices of jalapeños and sesame seeds.