Sauteed chicken with herbed soba

from Everyday Food

• 4 scallions, thinly sliced
• 1 cup packed fresh cilantro leaves, plus more for garnish
• 1 cup fresh parsley
• 1 garlic clove, chopped
• 1 teaspoon peeled and minced fresh ginger
• 1/4 cup rice vinegar
• 2 tablespoons vegetable oil
• 12 ounces chicken cutlets
• Coarse salt and ground pepper
• 1 package (8.8 ounces) soba (Japanese buckwheat noodles)

Directions

1. In a food processor, finely chop scallions, cilantro, parsley, garlic, and ginger with vinegar and 1 tablespoon oil. Transfer to a bowl.
2. In a large skillet, heat 1 tablespoon oil over medium-high. Season chicken with cayenne, salt, and pepper. Working in batches, cook, turning once, until opaque throughout, 4 to 5 minutes. Transfer chicken to a cutting board; let cool 5 minutes, and thinly slice. (OR-- just boil the chicken and shred)
3. Cook soba according to package instructions. Drain; toss with herb mixture. Serve chicken with soba; garnish with cilantro.