Use Your Noodles

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Just as Italian pastas aren’t limited to classic Italian dishes, Asian noodles shouldn’t be restricted to Asian dishes. The following recipe uses buckwheat noodles to give the dish a nutty, earthy flavor. Shiitake mushrooms and cilantro complement the noodles. Borrowing from the Italians, though, olive oil is used for cooking.


1/4 cup olive oil

1 cup sliced shiitake mushroom caps, about 3 ounces

1 clove garlic, minced

1 whole chicken breast, skinned, boned and cut into bite-size pieces

1/4 teaspoon crushed hot red pepper


Freshly ground white pepper

8 ounces cooked buckwheat noodles

1 heaping tablespoon minced cilantro

Heat 2 tablespoons olive oil in large skillet. Add and saute mushrooms and garlic 5 minutes. Add remaining 2 tablespoons oil along with chicken and crushed red pepper. Saute over medium heat, stirring frequently, until chicken is cooked through, about 5 minutes. Season to taste with salt and pepper.

Spoon noodles onto serving platter and top with chicken mixture. Sprinkle with cilantro. Toss just before serving. Serve hot or tepid. Makes 2 servings.


Note: Buckwheat noodles are available in supermarkets with Asian food sections or in health food or specialty food stores. For cooking, follow package directions, but test noodles for doneness about 2 minutes before directions specify. Whole-wheat noodles can be substituted.