Foodie Blogroll

Saturday, July 23, 2011

Soba Noodles with Garlic Chives

I change my blog address to a dot com, so I hope this doesn't mess you up in google reader or however else you might follow my blog! Thanks for sticking with me on this.
I found some of these flowering chives at the Vietnamese store near my husbands work. I like to get the different vegetables that I see there and don't see in the supermarket, and then try them out in a dish. Lately I have seen flowering chives, also called garlic chives on a few different blogs, so I got some ideas and was all set to go. Of course I usually would just end up using most of the with noodles or a stir fry.

From this store they came in a good size bunch, but it does seem to hold up well in the fridge. I like the mild garlic flavor and have been adding them to scrambled eggs, potatoes, and chicken salad so far...
...for this dish I used some cooked chicken and a few other veggies that I had little bits left in the fridge.

8 oz cooked chicken
a small bunch of garlic chives
2 packets soba noodles cooked
4 oz snow peas
4 oz bok choy or carrots, or whatever other vegetables you might have
1-2 cloves garlic chopped
2 tablespoon oyster sauce
2 tablespoons light soy sauce
1 teaspoon garlic-chili sauce
1-2 teaspoons sesame oil

Prepare the vegetables, by washing and chopping into uniform sizes..cut the chives in about 2"-3" size pieces...use the buds, but get rid of the tough ends. Remove the strings in the snow peas, you can cut them or leave them whole. If using carrots julienne cut them about the size of the chives.

In a heated wok or skillet add a little oil then toss in the veggies that take the longest to cook first, add a little water if needed to help steam them...add the garlic and chives, then the rest of the seasoning. You could add the garlic first in the heated oil for about 30 seconds, but I'm always afraid it's going to burn...and you know how bad burnt garlic tastes. Since the meat I was using was already cooked you are just...

...heating it through. If you are using greens that are bitter add a splash of Chinese black vinegar or Chinese cooking wine.

Place a serving of the noodles in a bowl (I like to add a little toasted sesame oil to the noodles)...then the chicken veggies on top. You could toss it all together in the pan first if it works better for you.

As with many of the dishes that I make they are so versatile and you can adjust the seasoning and additions to suit your family. I just want you to get out there and try some new-to-you ingredients and have some fun in the kitchen! Then of course those of you who use these all the time can give me some more tips and ideas!!


  1. tasty noodles and don't worry you won't lose us congrats on your new home on the web :-)

  2. That's a big bunch of beautiful fresh garlic chives! I've never cook the garlic chives before bcoz only my husband likes to eat and my girls don't like veggies that has too strong taste but I did buy some from outside occasionally. Here in Singapore, garlic chives are usually used to make Chinese jiaozi dumplings, green onion pancake or a kinda Chinese pinkish/white colored triangular cake(kueh) with fillings of either garlic chives or glutinous rice.
    Maybe I should try your recipe some day and I'm sure my husband will like it! :D
    Have a wonderful weekend! ^.^

  3. Thank you so much Rebecca, you've been such a big help to me. I'm just not that good at all this computer stuff! BTW I don't have an iphone or I'd get your app for sure! You're the best! XOXO

  4. ♡ℒуռ էяɨռɨא (ℳєşşγ ℕ ℭнєєкγ)♡ - thanks so much for the info, I will definitely have to try to make Chinese jiaozi. I do know it took awhile for me to make the things I do know where my daughter will eat them. She is so adventurous in her eating now more so I think than my parents.

  5. It's my pleasure, Lyndsey and so glad to know that your daughter is more advanturous with food now! :)

    Recently, Adora from Adora's Box just posted her pot stickers which is quite similar to Chinese Jiaozi. Maybe you'd like to take a look at hers and just add in those ingredients that your daughter likes. :)

    Have a great weekend! ^.^

  6. I'm always with you Lindsey! That's a delicious noodle and sounds so good with Chinese sauses :)

  7. Lyn - that sounds great! We all love gyozas and pot stickers...yum.

    Ann - Aw thanks so much, you're so good to me!

  8. I have never cooked soba noodles...I have a pack in the pantry...are the noodles in this cold or warm?

    Congrats on moving to a might see a small drop in search engine traffic for a couple months, but all us regulars will still be here. :)

  9. Bo - thanks for the support! This time the soba noodles are warm. Often I'll toss them in the pan with the rest of the ingredients or stir fry them. If I eat them cold I like it with garlic, soy sauce and sesame oil, maybe a little ginger and sesame seeds too.

  10. Sounds great Lyndsey really I think you are so versatile to cook, I love it! I love to try new meals too! gloria

  11. oh yes please, I love soba - this looks fantastic

  12. Mmmm....noodles always brings big smiles in my family. Love all the ingredients you have in our noodles. My family loves soba noodles. They will each want a big plate of yours! :D

  13. Glad to know that you all love gyozas and pot stickers! Can't wait to see your recipe! :D

  14. What a wonderful healthy dish. I've never seen garlic chives before, they are really pretty.
    *kisses* HH

  15. I always serve soba with cold dipping sauce, this sounds like a nice change!

  16. I would never have thought of using my chive buds, I only ever use the leaves. This looks a great recipe will try it out. Thanks. Diane

  17. I enjoy soba and never pair the noodles with chives before. Garlic chives are nutritious - so that's one delicious nutritious meal!


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