Chicken & Somen Noodles

Recipe Directions

1. For best results, take the chicken out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the chicken longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
2. Fill a medium saucepot 2/3 full with water. Lightly salt the water and bring up to a boil over high heat. When the water is boiling, start step #3.
3. Cut open the package of chicken (a) and place on a plate. Season on both sides with a pinch of salt and pepper. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Place the chicken in the pan and sear for 2 minutes, then use tongs to turn the chicken over and sear the other side for 2 minutes. After searing, put the skillet of chicken into your preheated 425 degree oven for 7 minutes.
4. After 7 minutes, remove the chicken from the oven and place on a cutting board to rest.
5. Place the skillet you were using for the chicken back on the stovetop over high heat for 30 seconds. Add 1 tsp of oil to the pan. Pour the fall vegetables (b) into the pan. Season with a pinch of salt & pepper. Saute for 2 minutes, stirring occasionally, then pour the vegetables into a mixing bowl.
6. Place the somen noodles (c) into the pot of boiling water. Cook for 1 and 1/2 minutes, stirring occasionally. When the noodles have cooked, strain the water and add the noodles to the bowl of vegetables. Gently stir to combine the ingredients together.
7. Pour the peppercorn vinaigrette (d) over the noodles and vegetables. Mix well to coat the noodles and vegetables with the vinaigrette.
8. Next add the arugula (e) to the bowl. Toss to incorporate. Taste and add more salt and pepper if you wish.
9. Slice the chicken into 1/2 inch thick slices. Spoon the vegetables and noodles onto your serving plates. Place the chicken on top. Spoon the pickled vegetable medley (f) on top of the chicken.