Blueberry Soba Noodle Salad
Preparation time: 18-20 minutes
6 ounces soba noodles
1-1/2 cups blueberries, divided
¼ cup Hoisin sauce
2 tablespoons unseasoned rice vinegar
2 tablespoons fresh lime juice
1-1/2 teaspoons soy sauce
1-1/2 teaspoons cornstarch
1 teaspoon chili paste
1-1/2 pounds boneless, skinless chicken breast, cut into strips or chunks
2 cloves garlic, minced
1 tablespoon minced fresh ginger
½ teaspoon salt
2 tablespoons vegetable oil
½ cup chopped fresh basil, divided
Toasted pine nuts and shredded
Cook soba noodles until al dente according to package directions. Drain; set aside.
In a small bowl combine 1/2 cup of the blueberries, Hoisin sauce, vinegar, lime juice and soy sauce; with a potato masher, crush berries.
Stir in cornstarch and chili paste until dissolved; set aside.
In a large bowl combine chicken, garlic, ginger and salt.
In a large skillet, heat vegetable oil over medium-high heat. Add chicken; cook 2 minutes on each side. Stir in blueberry mixture and 2 tablespoons water. Cook, stirring occasionally, until sauce begins to thicken, about 3 minutes.
Stir in noodles, remaining cup of blueberries and half of the basil. Reduce heat to low, cook just until blueberries are warm, about 1 minute.
To serve, divide among pasta bowls. Garnish with pine nuts, coconut and remaining basil, if desired.