Sesame Citrus Soba Noodle Salad

At Blue Apron, we know the power of food. That’s why, for the second year in a row, we’re proud to be a part of the Warrior Revolution Retreat. Warrior Revolution is an organization dedicated to helping women battling cancer or currently in recovery to “navigate life on the way back to wellness”; their annual retreat is a multi-day experience featuring speakers, experts, activities and, this year, a cooking demo and meal from Blue Apron chef and nutritionist Jessica Halper.

Halper co-created the recipe she’ll be preparing at the event with her mother Laurie, a breast cancer survivor, to highlight a nutrient-dense variety of protein, produce, and legumes. The result is a unique and exciting dish that considers the sensitive palates of those currently undergoing or recovering from chemotherapy. At its base is chilled soba tossed with protein-rich tamari sauce and a bit of bright yuzu (for a gourmet Blue Apron touch)—the perfect match for a bevy of wholesome toppings. Scroll down for the recipe in full.

Donate to Foundation4Love, a nonprofit started by the founders of Warrior Revolution, that supports individuals and families through their cancer battles.

Blue Apron chef and nutritionist Jessica Halper with the Warrior Revolution recipe

Sesame Citrus Soba Noodle Salad
with Chicken or Tofu

Serves: 2
Time: 35 to 45 minutes, plus marinating time

Ingredients

2 boneless, skinless chicken breasts (or 1 14-oz package extra firm tofu)
1/2 lb dried soba noodles
1/2 cup tamari sauce
3 tbsps mirin
1 tbsp date syrup
1 clove garlic
1 1-inch piece ginger
2 tbsps sesame oil
1 tbsp yuzu juice
2 tbsps rice vinegar
1 carrot
1/2 cup shelled edamame (drained or thawed)
1 Persian cucumber
2 tsps sesame seeds
2 tbsps thinly sliced scallions (green tops only)
2 tbsps pickled mushrooms (optional; see below)

Method

  1. Prepare & marinate the chicken or tofu:
    Fill a medium pot 3⁄4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and finely chop the ginger. Peel the garlic; using a zester, finely grate into a paste (or use the small side of a box grater). To make the marinade, in a large bowl, whisk together the mirin, chopped ginger, garlic paste, date syrup, and half the tamari sauce. Pat the chicken or tofu dry with paper towels. Place in a baking dish and top with the marinade; turn to coat. Cover with plastic wrap or foil and place in the refrigerator to marinate, 30 minutes to 2 hours. 

  2. Prepare the remaining ingredients & cook the edamame:
    Meanwhile, peel the carrot and cut into matchsticks. Thinly slice the cucumber into rounds. Cook the edamame according to the package instructions. 

  3. Cook the chicken or tofu:
    Remove the marinated chicken or tofu from the marinade (letting any excess marinade drip off). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. If using chicken, cook 6 to 7 minutes per side, or until browned and cooked through. Turn off the heat. If using tofu, cook 1 to 2 minutes on all sides, or until lightly browned. Turn off the heat. 

  4. Cook the noodles:
    Meanwhile, add the noodles to the pot of boiling water and cook according to the package instructions. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. 

  5. Make the dressing:
    Meanwhile, in a bowl, combine the vinegar, sesame oil, yuzu juice, and remaining tamari sauce

  6. Assemble & serve your dish:
    In a large bowl, combine the cooled noodles and half the dressing; toss to coat. Taste, then season with salt and pepper if desired. Serve the dressed noodles topped with the cooked chicken or tofu (sliced or chopped if desired), sliced cucumber, carrot matchsticks, cooked edamame, and pickled mushrooms (if using). Drizzle with as much of the remaining dressing as you’d like. Garnish with the sesame seeds and green tops of the scallions. Enjoy! 

Quick Pickled Mushrooms 

Yields: 2 Tbsps 
Time: 35 minutes

Ingredients

2 oz cremini mushrooms 
1/4 cup rice vinegar
1/8 cup water
2 tsps date syrup
1 tsp kosher salt 

Method

  1. Prepare the mushrooms: 
    Cut the mushrooms into bite-size pieces. Place in a medium heatproof bowl.

  2. Pickle the mushrooms:
    In a small pot, combine the vinegar, water, date syrup, and salt; heat to boiling on high. Once boiling, transfer to the bowl of prepared mushrooms. Set aside to cool, stirring occasionally, at least 30 minutes. When ready to use, drain thoroughly.