Sweet Potato & Buckwheat Noodles with Chicken, Chile Flakes and Spinach (Wheat & Gluten Free)
A spicy soba noodle meal that can be on the table in about 30 minutes. It's gluten free and healthy too!
Recipe type: noodles, lunch, dinner, gluten-free
Cuisine: Asian, International, Japanese, Gluten free
Serves: 2
Marinade Sauce:
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp water
  • 2 cloves of garlic, minced
  • ½ tsp ginger powder or 1 tsp fresh and finely diced
  • chile flakes to taste
Additional Ingredients:
  • 1 large chicken breast, thinly sliced
  • sweet potato and buckwheat noodles, 250 gms or 3 bundles
  • 1.5 tbsp vegetable oil of choice
  • 1 cup wilted spinach (I used frozen, defrosted and squeezed out liquid)
Marinade Instructions:
  1. Combine all of the marinade ingredients in a large bowl. Add the chicken slices, cover and refrigerate for 30 minutes.
  1. After the chicken has marinaded for 30 minutes start the noodles. Cook noodles according to package instructions. Mine were cooked in boiling water for 5-6 minutes. Then I drained them and rinsed under cold water. Set aside. Heat the oil, and cook the marinaded chicken -- do not discard the sauce, cook it too. Once the chicken has cooked through, about 8 minutes, add the spinach and cook a furter 3 minutes. Next add the cooked noodles, add a splash of soy sauce and cook until noodles are warm, about 2-3 minutes. Serve with desired side dishes.
Instead of buckwheat noodles you may use your favorite gluten-free, wheat or any other variety of choice.
Recipe by Spicie Foodie ™ at https://www.spiciefoodie.com/2013/10/23/sweet-potato-buckwheat-noodles-with-chicken-chile-flakes-and-spinach-wheat-gluten-free/