A little sad about this post, because this is my last recipe for the JSL Foods/Fortune Noodle Blogger Recipe Challenge! I have had so much fun, and have thoroughly enjoyed creating these three recipes with them so much, that I’m hoping our stores nearby carry them! Or we’re going to be having to make a road trip to get more!! These all-natural Yakisoba Noodles have been an absolute blast to cook with, taste phenomenal, and you won’t believe how easy they are to prepare! 3 minutes in the microwave! …She said What??… Yep!! No boiling, and BAM. Done. And this last one, my Yakisoba Buffalo Grilled Chicken & Bacon Noodle Salad with Pineapple & Spicy Blue Cheese Crema was equally as good as the first two!
Since I went with the category “cold noodle salads”, chose the Yakisoba Hot and Spicy Noodles to work with (even though they’re for stir fries), and one of my favorite things in the world are Buffalo Wings, it was obvious to me that I needed to come up with a salad that had a bit of a “buffalo” theme going on! I was actually surprised that my hubby was instantly on board when I first hinted to him of my plans on how I was going to use the last coveted package that JSL & Fortune sent all of us, because he’s never been big on “buffalo-flavored” anything. But when I described what was going to be going into it, he was as excited about it as I was! Shock me – Shock me. 😉
So, a nice, spicy but family-friendly, buffalo-style salad was ON!! And I couldn’t have been more thrilled.
Though my recipe might look like it has too many parts to it, don’t let that fool you! This actually came together VERY quickly! At one point, I actually looked up at the clock and thought that maybe the battery had stopped! Not kidding. I actually checked the clock on my computer as I was figuring everything out, just to make sure that the time was correct! So yea, this really comes together easily and quickly! And I suppose you could cheat a little, and start with a rotisserie chicken purchased from your local store, but then you’d be missing out on that wonderful flavor of the buffalo grilled chicken! 😉 So keep in mind, that shortcuts aren’t always best.
This also went quickly due to the fact that I always bake the whole package of bacon as soon as I bring it home from the store. I store it in the freezer rolled up in paper towel inside a ziplock baggie, and it’s handy whenever I need it! Then whoever you need a few slices, just place a few strips between paper towel, and nuke it until it’s hot and sizzling again, about 20 seconds, thawed, and a little longer if straight from the freezer. Anyway, it’s a one time mess, and almost NO cleanup when you bake it on a foil-lined baking sheet.
So what I did was simply this…..
I whipped up a simple rub, coated the chicken, grilled it, basted it at the end with an amazing, not-too-hot but delicious homemade buffalo barbecue sauce, and set it aside. You could even do this part a day or two ahead if you’d like!
Next, I whipped up a nice buffalo-style vinaigrette, cooked the noodles according to the package with water and the all-natural seasoning packet, and when done, (3 magical minutes later!), I added in the vinaigrette. Let this cool down, then cover with a plate and chill.
And guess what? You’re mostly done!!
While the noodle salad is chilling, whip up the simple Spicy Blue Cheese Crema and pop it into the fridge. Slice and dice the rest of the salad ingredients, including the chicken, and by then, the salad should be chilled, and just toss the buffalo chicken, bacon, veggies and pineapple into the noodle salad. Pour into a serving bowl and garnish the top! Serve with the creme drizzled over, or serve it on the side if someone in the family doesn’t care for blue cheese. (They can always have a little Ranch dressing if they’d like instead, or skip it altogether).
See? Though it sounds like “a lot” to do…..it’s actually VERY easy!!
Simple ingredients that come together quickly!!
And ta-daaaaaa!!! A GORGEOUS, vibrant, tasty, “Buffalo-Style Yakisoba Noodle Salad” that the entire family will love! You could double or even triple this easily, and this dish would disappear FAST at any family gathering, pot luck, upcoming Labor Day (wink! wink!), or tailgating party!! Be sure to bring along copies of the recipe, though, because everyone will definitely want to know how to make it! 😉
Thank you so very much JSL Foods and Fortune Noodles for asking me to participate! I really have had so much fun during a time when I’ve needed it most, and am absolutely thrilled over your product! I don’t mean to gush, but when you come across a new product that actually tastes GOOD, all-natural, and convenient to use….it restores your faith that there are still companies out there that DO take pride in what they make and want to supply the public with a great tasting, easy to use, healthy product. Very rare these days.
THAT. Deserves a huge thank you, thank you, THANK YOU.
Friends, I know that you’re going to love these noodles just as much as we do! A tremendous step above “college ramen”! 😉 So check your local stores, and have your grocer order some if they don’t yet carry them. You can find them at MANY stores already, including Stop ‘n Shop, Giant, Price Rite and Shop Rite just to name a few in my own area!
And to keep up and not miss any of the fun recipes, be sure to follow them at Twitter and Facebook! They have MANY different types of noodles and flavors, along with other goodies such as wrappers, rices and even Asian cookies!! So there’s plenty to choose from!
I hope everyone has enjoyed my three recipes for fusing Asian Noodles with unexpected ingredients and flavors! After all, that’s what the challenge was all about! And believe me, they were ALL delicious! Be sure to check them all out, or just create one of your own and have fun! The noodles are so wonderful, that there’s no limit to the “pastabilities”! 😉
To see my entry for the contest please click here: Asian Fusion “World Peace Burger Bowls” Featuring International Yakisoba Noodle Salad / JSL Foods & Fortune Blogger Recipe Challenge
- 3 boneless skinless chicken breasts, about 1½ lbs., or as you wish
- Dry Rub:
- 1 Tbl. (packed) dark brown sugar
- ¾ tsp. paprika
- ½ tsp. regular table salt
- ½ tsp. garlic powder
- ¼ tsp. regular black pepper
- ⅛ tsp. onion powder
- ⅛ tsp. dried leaf oregano
- ⅛ tsp. dried thyme, crush between your fingers when adding to release flavor
- ⅛ tsp. cayenne pepper
- ⅛ tsp. creole or cajun seasoning such as Slap Ya Mama
- Buffalo Barbecue Sauce:
- ¼ cup Frank's Red Hot Sauce
- 2 Tbl. butter
- 2 Tbl. Sweet Baby Ray's Original Barbecue Sauce or your own favorite
- Buffalo Vinaigrette:
- ¼ cup rice vinegar
- ½ cup salad oil such as canola (or vegetable)
- 1½ Tbl. Frank's Red Hot Sauce
- 1 tsp. Sweet Baby Ray's Barbecue Sauce
- 1 tsp. sugar
- 1 tsp. worcestershire sauce
- ⅛ tsp. each regular table salt and coarse ground black pepper
- Noodle Salad:
- 1 (7.7 oz.) pkg. Fortune Hot & Spicy Yakisoba Noodles plus seasoning packet and ¼ cup water
- ¼ - ½ cup sliced black olives, add what you like
- 1 dozen grape tomatoes sliced in half lengthwise
- 1 rib celery thinly sliced with the leaves, (the leaves just taste like celery, don't waste them)
- half of a small sweet red cubanelle or bell pepper, thinly sliced into rings or diced (1/3 cup or to taste)
- 2 - 3 strips crisp-cooked bacon, torn or chopped into small pieces, as desired
- 1 cup fresh pineapple chunks cut bite-sized (I was out of fresh, so used an 8 oz. can of rings cut into 6ths) highly recommend fresh!
- 4 oz. co-jack cheese, diced into small cubes or sticks
- Spicy Blue Cheese Crema:
- ½ cup sour cream
- 2 Tbl. milk
- 1 Tbl. hot sauce
- ¼ tsp. salt
- ⅛ tsp. chipotle powder
- ⅓ cup blue cheese crumbles
- Optional Garnishes:
- snipped green onion, pickled jalapeños, and more bacon and blue cheese if desired (*set out more Frank's Hot Sauce for those who prefer dragon breath!)
- For Chicken:
- In small bowl, mix together well the Dry Rub ingredients. Coat chicken breasts on both sides, grill until about halfway done. Start basting well with Buffalo Barbecue Sauce, and finish grilling, basting often. (To make sauce, just add ingredients to a glass measuring pitcher and microwave until butter has melted. Stir well). Depending on thickness of chicken, they should only take about 5-7 minutes per side on a medium-hot grill with lid closed as much as possible. Remove to a plate to rest.
- For Noodle Salad:
- Whisk together well the Buffalo Vinaigrette ingredients in medium bowl or small measuring pitcher, set aside. In large bowl, add ¼ cup water and seasoning packet from yakisoba noodles and whisk until well mixed. Place noodles on top, flip over to coat, place a damp paper towel over top of bowl, and microwave according to package directions. (Mine only takes 3 minutes). Remove and stir to coat and separate. Stir in vinaigrette and let cool down. When cool, place a plate over the bowl and pop into the fridge to chill.
- While noodles are chilling, prepare veggies, pineapple, bacon and chicken. By the time everything is cut up, the salad will be chilled. Add all to salad and toss.
- To Serve:
- Pour salad into serving bowl, garnish top, and serve crema on the side, along with more hot sauce as well, for those who would like it.
- To Make Crema:
- Add all ingredients to small bowl except blue cheese. Whisk until smooth, fold in cheese crumbles. Cover and chill until needed. (More milk can be added to thin to likeness).
Disclaimer: I was not paid for this post. I did receive product to review, and any and all statements regarding this product are solely my own honest opinions.