Soba Noodles and Peanut Chicken Recipe
And I’m welcoming stir fries back into my life with open arms that are growing biceps, triceps and even medial deltoid. Honestly, I had to google the spelling of the latter. My point – you can enjoy healthy chicken soba and still lose weight.
Yep, good news, right?! Weight loss is a combination of many things. I strongly believe in moderation rather than deprivation, because one day you will break and binge on a big amount of [email protected] Well tested on my very own self.
Chicken Soba Ingredients:
So, my peanut chicken recipe is made as healthy as possible with 80/20 rule. Why?! Because I had to use soba noodles made in China. Although I swore never to buy anything from China, I do not think they are made anywhere else in the world.
Finding organic is a different story. I once bought a package with USDA Organic logo on the front and Made in China writing on the back. I believe in organic Chinese food as much as I believe that babies are found in the cabbage. What I believe more though, that China is very proficient in Photoshop and USDA won’t even know their logo has been googled and saved on someone’s screen in China. Blunt truth.
Despite Chinese noodles on the menu, my stir fry is healthy. Soba noodles are made out of buckwheat, a well known in Ukraine whole grain that I believe soon to be discovered by North America, just like quinoa. Give it 10 years. So, health check for noodles (BTW another BS marketing logo I have seen on a package of Lifestyle cookies, really?!).
How to Make Chicken Soba Noodles:
The goal is not to overcook the noodles and make a big mess, which I admit happens to me every other time. Ugh. I boiled the noodles for 3 minutes, really could be even 2 but depends on a thickness of your soba, and then rinsed under cold water.
Another key to successful healthy soba noodles recipe is to have all ingredients ready before cooking: sauce, sliced protein and chopped veggies. You can really use what you have, just common sense please. No potatoes or lamb.
The peanut butter sauce: Very simple spices and thickened with organic cornstarch. 80% of soy and corn in North America are GMO. Luckily, it’s not that hard to find these two organic. Mixed with chicken breast, a bunch of bell peppers and kale (delicious addition!).
I cook meat, veggies and noodles separately. Noodles being an obvious part. Meat tastes best if browned on high heat and a bit of sauce added during the last minute. The sauce caramelizes and coats meat evenly – to-die-for sticky sweet and salty chicken!
Then I stir fried bell peppers which made them super fragrant. Everything cooks quickly on high heat. No other secrets, I promise!
I used to be terrified of stir fries. I figured out why – I had an old wok to which my food was sticking. Duh, no wonder?! It was 13 years old. I even used it creating skillet recipes for my eBook. See, I’m Ukrainian and we can be very creative. Last time my mom came for a visit, she touched up kitchen cabinets with an artist’s brush, glued floor protectors with school glue to all chairs and covered the cat’s door (RIP Ozzy) with who knows what but it works.
Do I really have to sell you on noodles?! Really?! I don’t think so. I’m marking this healthy soba noodles recipe as kid friendly because both of my kids ate it without picking out kale or bell peppers. I think peanuts did the trick – a nice cover up.
Enjoy my Ukrainianized Asian healthy soba noodles recipe!
More Healthy Stir Fry Recipes to Try:
- Cabbage and carrots stir fry – 20 minute vegan stir fry with brown rice noodles.
- Healthy beef stir fry with homemade teriyaki sauce.
- Buckwheat stir fry with lots of fresh vegetables, marinated artichokes and so much flavor!
- Healthy beef and broccoli as good as takeout just without MSG.
Healthy Soba Noodles with Peanut Chicken Recipe
Healthy Peanut Chicken Soba Noodles Recipe with bell peppers, kale and delicious sauce. 30 minute dinner idea your husband and kids will actually eat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stove
- Cuisine: Asian
Ingredients
Sauce:
- 1/2 cup soy sauce, low sodium
- 1/2 cup water
- 2 tbsp honey
- 2 tbsp rice vinegar
- 2 tbsp peanut butter, unsalted
- 2 tsp cornstarch
- 1 tsp sesame oil
- 2 large garlic cloves, crushed
Stirfry:
- 6 oz soba noodles (brown rice noodles would work too)
- 1.5 lbs boneless & skinless chicken breasts, thinly sliced
- 2 large bell peppers, cut into thin strips
- 4 cups kale, coarsely chopped & packed
- 1/2 cup peanuts, unsalted
- 3 green onion sprigs, chopped
- 1/4 tsp red pepper flakes or to taste
Instructions
- Bring medium pot, filled half with water, to a boil. In the meanwhile, get all ingredients ready, most importantly, cut the chicken, chop vegetables and measure peanuts. In a medium bowl, whisk Sauce Ingredients and set aside.
- Add soba noodles to a pot with boiling water and cook for 2 – 3 minutes or al dente, stirring constantly and making sure the noodles do not stick. Reserve about a cup of noodles’ water (starchy water is great for diluting the sauce), transfer noodles to a colander, rinse with cold water and leave to drain.
- Preheat non-stick wok or large deep skillet on high heat and add chicken. Cook until golden brown, stirring occasionally. This should take about 10 minutes (depending how much water your chicken contains). Add 1/3 of prepared Sauce and stir constantly for a minute or until sauce thickens and coats the meat. Remove from heat and transfer a bowl. Set aside.
- Rinse and dry wok/skillet and return to the stove, on high heat. Add bell peppers and stir fry until fragrant and some peppers are golden brown, stirring constantly. Reduce heat to medium and add kale, soba noodles, chicken and remaining sauce. Stir gently until mixed, about a minute and remove from heat. Sauce will thicken as it warms up. If noodles absorb too much sauce, add some reserved noodles’ water. Add peanuts, green onions and red peppers flakes. Serve hot.
Store: Refrigerate covered for up to 2 days.
Did you make this recipe? Please give it a star rating in the comments.
Love this recipe, we make it often.
★★★★★
That’s so great! It sounds like you have a new favorite, Gwen!
Absolutely Delicious! I used cabbage. After cooking bell peppers, I add shredded cabbage and cook both for about 5 minutes longer on low in the wok with lid covered. I then added the chicken and remaining sauce. I added a little salt as well.
★★★★★
Yay. You are very welcome!!!
Yay loved it
★★★★★
Yay! So happy to hear, Trish!
This recipe was a great base recipe! I doubled the peanut butter, used low sodium soy sauce (although may cut in half next time as it was a little salty), added a little extra garlic, some onion powder, and the kale was a little odd. I’m going to try cabbage next time. But other than that this recipe is very good!!
★★★★
This was easy and delicious! I didn’t have all the ingredients so used udon noodles and broccoli instead of the kale. Will definitely make again.
★★★★★
Easy and so delicious! Great for leftovers. Might be a weekly go-to recipe for me.
★★★★★
Happy to hear! Leftovers are the best!
I’ve made this 3 times in 2 weeks & wouldn’t change a thing.. Beautiful!
★★★★★
So happy to hear, Abby!
Super delicious and easy recipe! I’m by no means a cook and this meal was healthy and tasty! We will definitely be adding this to our rotation of meals. I added an extra tbsp of peanutbutter to the sauce for extra flavor and it was great! Thanks for sharing!
★★★★★
Delicious! I used less kale and added broccoli. Kids thought it was just ok but I loved it! Great with juicy orange slices on the side.
★★★★★
Glad you enjoyed. And I always tell my kids they can’t love every meal and every dinner can’t be fabulous. You just have to eat some times.
As I’ve returned to this recipe many many times over the years, I figured I owe you a comment and rating. 5 Stars. This sauce is quick, easy, and uses simple ingredients. Versatile and delicious. I add a little fresh ginger and basil to the sauce, sub out the honey for maple syrup, and swap the chicken for mushrooms. I highly recommend this amazing recipe to everyone!
★★★★★
Hi Jocelyn. Thank you so much for taking time to rate the recipe and super happy to hear you love it that much!!!
I question your aversion to GMO products. I realize that this is an older article, but to date the scientific consensus is that there are no additional health benefits to non-GMO products, and GMO products are as safe as their non-GMO cousins. I can understand it being just personal preference, but if you’re choosing them simply because of the supposed health benefits you’re unfortunately mistaken.
That being said, this looks really tasty, can’t wait to try it at home.
Unfortunately you are mistaken as there is a plenty of scientific evidence that glyphosate (Roundup) that GMOs are engineered to resist is carcinogenic. Proven a million times. I suggest you look into it and take care of your health. GMOs do not end at modifying an organism.
Enjoy this dish hopefully without GMOs!
I have ordered 100% buckwheat soba noodles, made in Japan, from Iherb: http://www.iherb.com/Eden-Foods-Selected-Buckwheat-Soba-8-oz-227-g/23474#p=1&oos=1&disc=0&lc=en-US&w=soba%20noodles&rc=5&sr=null&ic=1 🙂 These are not organic, though (Iherb also have organic soba noodles, but they are on the other hand not pure buckwheat), so although not perfect, there certainly are alternatives to Chinese soba noodles. 🙂
Thank you so much! I will look into it!
Heck no you don’t have to sell me on noodles! I will take them any day any time, I love them. I have not make soba noodles in a while even though I have them in the kitchen cabinet 🙂 Time to get them out and whip something like this soon!!
I know you love noodles judging by the amount of pasta recipes on your blog. I go through soba phases as well. I haven’t cooked with them for months until now.
You are hilarious! Living outside of America definitely let’s me see the ridiculousness of all the STUFF we use in America, that the rest of the world gets along quite well without even knowing it exists.
I get frustrated with myself for missing all of those conveniences. . .
The Chinese are adept with Photoshop, but not very careful with it. Pirated DVDs/CDs are huge here in Malaysia, and they are all shipped in from China. I can buy movies for $2 before they even hit the theaters in the States over here. But– a while back, I was looking at a couple of them at the store, and realized the two I had picked up had the very same description and “critics comments” on them! Two different movies and movie covers, with the same descriptions- because who ever was using Photoshop that day was hungover 🙂
LOVE buckwheat, and love soba noodles. I can’t find them here without wheat– very hard to find them made of just buckwheat outside of Japan and Korea.
Yes, I mean STUFF. All this little stuff, not big stuff. I mean, don’t get me wrong, I like the convenience but more often than not we are lead to believe that we need this stuff, where as in reality we don’t. But I definitely like the convenience of appliances. Car is nice. But a billion of cleaning supplies, devices, tools and many many many food items are not worth spending money on!
My soba is made with wheat too.
I bet you those reviews were not even true. Well, China is a 3rd world country, like Malaysia and Ukraine, and survival skills must be high! So…I try to teach my kids as many survival skills as possible LOL.
Wow this looks’s amazing. Like you said this is something the kid’s and I are not only going to eat but we won’t be worrying about the leftovers, since there won’t be any. I love the addition of the peanut sauce.
Tom, do you cook? I mean, is Laura a lucky one?!:)