During a recent visit to my favorite local farmer’s market, I picked up a bag of beautiful, bright green English peas. Is it just me or is there something extremely cathartic about trimming, shelling, blanching and shocking a green pea? Not to mention the fact that peas in a pod is probably my favorite children’s Halloween costume of all time. But, I digress..
As we all know, I love Asian food of every variety. Whilemost sensible people serve fresh English peas simply with butter and salt, I decided to hit them with a bit of heat. To balance it out, there is sweetness from the hoisin, tanginess from the rice vinegar and saltiness from the soy sauce.
I promise to have them with butter before the season is over.
In the meantime, your fork is waiting.
- 8 oz soba noodles cooked
- 1 tbs peanut oil or canola
- 8 oz chicken breast - cut in 1/2 in cubes
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tbs fresh ginger minced
- 1 red pepper seeded and diced
- 2 c broccoli cut in florets
- 1 c green peas fresh or frozen
- 1 c shiitake mushrooms sliced
- 1/2 c scallions garnish
- 2 tbs hoisin sauce
- 2 tbs soy sauce low sodim
- 1 tsp sesame oil
- 1 tbs rice wine vinegar
- 1 tbs chili garlic sauce optional
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Prepare soba noodles according to package directions and set aside.
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Meanwhile, blanch broccoli and peas (if using fresh) in boiling salty water for 3 minutes.
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In a small bowl, whisk together sauce: hoisin, soy, sesame oil, rice vinegar and chili garlic paste; set aside.
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When broccoli and peas turn bright green, from boiling water and submerge in a bowl of ice water to stop the cooking process. (This keeps veggies bright and crisp, not brown and mushy.) Note: If using frozen peas, simply thaw and skip this step.
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Next, heat oil over medium-high heat in a large wok or deep pan.
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Add cubed chicken breast and cook until browned, about 7-8 minutes; remove from pan and set aside.
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To the hot pan, add onion and cook 4 minutes.
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Stir in garlic, ginger and red pepper; cook additional 2 minutes.
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Add cooked broccoli, peas, mushrooms and reserved chicken breast.
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Pour in sauce and reserved noodles and cook for 2 minutes. Serve with fresh scallions.
Excellent source of Vitamin C, good source Vitamin A and Iron
Tracy
I just finished a bowl of this, and it was so dang yummy I had to let you know! Usually I am much too lazy to comment on blogs but girl, you earned it. I subbed shrimp for chicken and doubled the garlic, and my oh my. I will be looking forward to the leftovers all week. Thanks for the recipe!
Leslie G
Hi,
I’m new to your site, but I already love it! I jotted down a few recipes the other night and completed this one tonight…success! It was delicious, can’t wait to try more :)
Liz DellaCroce
Welcome Leslie!! So glad you found me!! Let me know what else you try!!
Marguerite
This looks very good! It also looks to be Weight Watchers’ Points friendly, so I’m going to enjoy it!!
Bharati Naik
I love fresh peas too! I agree, it is relaxing to shell them! I have been craving soba noodles recently, will have to try this recipe! Thanks for sharing.
The Lemon Bowl
Let me know what you think!! We love soba noodles around here too.
Laurel Cerda
Made this for dinner today and it was oh so good!!! My husband gave it 5 stars! Will definitely be making it again.
The Lemon Bowl
So glad to hear!! Thanks for the nice comment.
Emily @SageRecipes
I love fresh peas too! I agree, it is relaxing to shell them! I have been craving soba noodles recently, will have to try this recipe!
The Lemon Bowl
I’m glad I’m not the only crazy person who loves shelling peas!! :-)
Barbara F.
Hi Liz! Congratulations on the new blog! Love the format and easy to find latest recipes and tips. xo
The Lemon Bowl
Thank you so much Barbara – I appreciate you following me to my new site!