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Zaru Soba

Zaru Soba with Soy-Honey Chicken, Zucchini, and Scallion Dipping Sauce

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On a recent trip to Japan, Chef Elana fell in love with zaru soba, a cold noodle dish served with a tangy dipping sauce on the side. She recreated this specialty for the Plated menu, swapping long life noodles in for the classic buckwheat, and serving them with soy- and honey-marinated chicken thighs. Pickled ginger, spicy wasabi, and a seasonal side of roasted zucchini complete this Japanese-inspired meal.
    Serving size
    2servings
    Prep & cook time
    minutes
    Cooking Skill
    medium
    • Calories 760
    • Protein 44g
    • Total Carb 107g
    • Total Fat 17g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • pickled ginger
      • 1/4 cup
      • pickled ginger
    • long life noodles
      • 8 ounces
      • long life noodles
    • sesame seeds
      • 1 tablespoon
      • sesame seeds
    • wasabi paste
      • 1 packet
      • wasabi paste
    • scallions
      • 2
      • scallions
    • zucchini
      • 12 ounces
      • zucchini
    • mirin
      • 2 tablespoons
      • mirin
    • chicken stock
      • 8 ounces
      • chicken stock
    • soy sauce
      • 1/2 cup
      • soy sauce
    • sesame oil
      • 1 tablespoon
      • sesame oil
    • chicken thighs
      • 4
      • chicken thighs
    • honey
      • 1 packet
      • honey

    What You’ll Need

    • black pepper
    • kosher salt
    • 10" large pot
    • baking sheet
    • 10" medium pan

    Cooking Steps

    1. Marinate Chicken Thighs

      Marinate Chicken Thighs

      Preheat oven to 425°F. Bring a large pot of water to a boil over high heat. In a large shallow bowl, whisk together honey and half of soy sauce to make marinade. Pat chicken dry with paper towel, add to bowl with marinade, and turn to coat. Set aside to marinate at room temperature until ready to cook.

    2. Prepare Ingredients

      Prepare Ingredients

      While chicken marinates, rinse zucchini, halve lengthwise, then cut crosswise into ¼-inch half-moons. Transfer to a baking sheet and set aside until Step 5. Rinse scallions, trim and discard roots, and thinly slice, keeping whites and light greens separate from dark greens.

    3. Boil Noodles

      Boil Noodles

      Season boiling water generously with salt. Stir in long life noodles and cook until al dente, 2-3 minutes. Drain and rinse under cold water for 30 seconds to stop cooking, then return to pot, off heat. Add scallion whites and light greens and half of sesame oil, and toss to combine. Divide noodles between serving bowls.

    4. Sear Chicken

      Sear Chicken

      Remove chicken from marinade, allowing excess to drip off. Season all over with ¼ teaspoon salt and pepper. Heat remaining sesame oil in a medium pan over medium-high heat. When oil is shimmering, add chicken skin-side down and sear, without moving, until skin begins to brown and easily lifts from pan, 5-6 minutes. Flip and sear on opposite side, 3-4 minutes more (it'll finish cooking in the oven).

    5. Roast Chicken and Zucchini

      Roast Chicken and Zucchini

      While chicken sears, season zucchini on baking sheet with ¼ teaspoon salt and pepper, and arrange in a single layer. Once cooked, place chicken on top of zucchini, skin-side up. Roast until chicken is cooked through and no longer pink, about 12 minutes. Meanwhile, in a medium bowl, whisk together mirin, ¾ cup chicken stock, remaining soy sauce, and half of scallion dark greens to make dipping sauce. Divide between small bowls.

    6. Plate Zaru Soba

      Plate Zaru Soba

      Once roasted, transfer chicken to cutting board, remove and discard bones, and thinly slice. Divide soy-honey chicken and zucchini between serving plates, garnish with sesame seeds and remaining scallion dark greens, and serve with ginger and wasabi (try stirring a little into the scallion dipping sauce). Dip away!

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