Tori Nanban Soba

Ingredients

• 7 oz soba noodles
• 10 oz boneless, skinless chicken breasts
• ¼ cup all-purpose flour
• 2 tablespoons neutral cooking oil (vegetable, canola, or peanut)
• 2.5 tablespoons rice vinegar
• 1.5 tablespoons soy sauce

Instructions

1. 1

   Bring a large pot of water to a boil over high heat while you prepare the chicken—it should reach a rolling boil with large bubbles breaking the surface, about 8 minutes.

2. 2

   Place each chicken breast on a cutting board and cut it crosswise (against the grain, from left to right) into strips about 1 inch wide and 3 inches long.

3. 3

   Pour the flour into a shallow bowl and season it generously with salt and pepper by pinching between your fingers—aim for about 1 pinch of salt and 3 grinds of pepper.

4. 4

   Working one at a time, place a chicken strip into the flour, press it down gently to coat all sides, then lift it out and tap off any excess flour back into the bowl.

5. 5

   In a small bowl, whisk together the rice vinegar and soy sauce with a fork until uniform—you should see no streaks, about 10 seconds.

6. 6

   Add the soba noodles to the boiling water and stir once with a fork to separate them, then cook until soft and tender when you bite one, about 4 minutes.

7. 7

   While noodles cook, heat the oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

8. 8

   Carefully lay all the floured chicken strips into the hot oil in a single layer—they should sizzle immediately and loudly—and don't move them for 2 minutes.

9. 9

   Flip each chicken strip over with tongs and cook for another 2 minutes until the underside is golden brown and the chicken feels firm when pressed with a fork.

10. 10

    When noodles are tender, drain them in a colander by pouring the pot into the sink while holding the lid slightly ajar to keep the noodles inside.

11. 11

    Rinse the drained noodles under cold running water while stirring gently with your fingers for about 30 seconds until they feel cool and no longer steamy.

12. 12

    Divide the cooled noodles evenly between two bowls, making a mound in the center of each, then top each mound with half of the crispy chicken strips.

13. 13

    Pour half of the vinegar-soy sauce over the noodles and chicken in each bowl, tilting the bowl slightly so the sauce drips down and coats the noodles.

Tools you’ll need

• large pot with lid
• cutting board
• chef's knife
• shallow bowl for flour
• small bowl for sauce
• fork (for whisking and separating noodles)
• 12-inch skillet
• colander
• tongs

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