YOUR SOLIN GENERATED RECIPE
Coconut Milk Noodles with Roasted Vegetables
Roasted zucchini, broccoli, and mushrooms tossed with soba noodles in a creamy, light coconut sauce that feels incredibly velvety on the palate.
INGREDIENTS
130 grams Chicken breast
40 grams Soba noodles
60 grams Light coconut milk
100 grams Broccoli florets
100 grams Zucchini
100 grams Cremini mushrooms
5 grams Avocado oil
10 grams Tamari
2 grams Garlic
2 grams Ginger
1 grams Sea salt
1 grams Black pepper
PREPARATION
Preheat your oven to 200 degrees Celsius and line a large baking sheet with parchment paper.
Cut the chicken breast into bite-sized cubes and slice the zucchini, mushrooms, and broccoli into uniform pieces.
Toss the chicken and vegetables on the baking sheet with avocado oil, sea salt, and black pepper until evenly coated.
Roast in the oven for 18-20 minutes until the chicken is cooked through and the vegetables are tender and slightly caramelized.
While the vegetables roast, bring a pot of water to a boil and cook the soba noodles according to the package directions, then drain and set aside.
In a small saucepan over medium heat, whisk together the light coconut milk, tamari, minced garlic, and grated ginger.
Simmer the sauce for 3-5 minutes until it thickens slightly and the flavors are well combined.
In a large bowl, combine the cooked noodles, roasted chicken, and vegetables.
Pour the warm coconut sauce over the mixture and toss gently to ensure every noodle is coated before serving.