I LOVE cooking with rotisserie chicken meat. Our local grocery store has unbelievably tasty rotisserie chickens that are moist and as delicious on the third day as they are on the first. I will be posting quite a few recipes using rotisserie chicken, as it is an easy ingredient to add to an otherwise home-cooked meal. This recipe is one of my favorite ways to use it; it takes only about 10-15 minutes to make, it has a synergistic combination of sweet, savory and spicy flavors, and it is good warm, cold, fresh, leftover, you name it. I make it frequently because it’s an easy and delicious dinner and the leftovers are perfect for lunches. To save even more time, the soba noodles can be made ahead of time and refrigerated for later use.
adapted from: Robin Miller
1 (8.8 oz) package of soba noodles (I like Eden Foods Wild Yam Soba Noodles)
1 jalapeño, seeds removed
1/3 cup of honey (I use raw honey)
1/3 cup of cilantro
½ teaspoon grated ginger
½ teaspoon salt
½ teaspoon ground black pepper
about 2 tablespoons water
2 teaspoons olive oil
½ rotisserie chicken, shredded or sliced
2-3 tablespoons soy sauce
2 teaspoons toasted sesame oil
¼ cup chopped scallions, green part only
Cook soba noodles according to package directions (a bit al dente is best). Drain, rinse with cold water and set aside (or refrigerate for use later in the week).
In a blender or food processor, combine jalapeño, honey, cilantro, ginger, and ½ teaspoon each of salt and pepper and puree until smooth. Add about 2 tablespoons of water to the mixture until desired consistency is reached, not too watery, but not too thick.
Add the olive oil to a skillet heated over medium heat. Add the shredded chicken and the blended sauce and cook until heated through.
In a medium bowl, combine cooked soba noodles, soy sauce, sesame oil and scallions, Taste and add more soy sauce if desired. Transfer noodles to a serving bowl. Add the heated chicken and sauce and toss.
Serve in bowls and slurp with chop sticks, or use forks for less fun dining.