Healthy Peanut Chicken Soba Noodles
Peanut Chicken Soba Noodles served on white plate with chopsticks

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 when I make this healthy dinner. 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.

Love any type of noodles? Check out these healthy pasta recipes!

how to make Healthy Peanut Chicken Soba Noodles

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.

The peanut butter sauce: Very simple spices and thickened with cornstarch. Mixed with chicken breast, a bunch of bell peppers and kale (delicious addition!).

chopped kale and bell peppers on cutting board

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! Save time and use leftover diced air fryer chicken tenders or air fryer chicken breast.

Then I stir fried bell peppers which made them super fragrant. Everything cooks quickly on high heat. No other secrets, I promise!

Dinner tonight, healthy lunch idea tomorrow!

cooking chicken on skillet; cooking bell peppers on skillet

More Stir Fry Recipes

Peanut chicken soba noodles in a skillet with tongs.

Peanut Chicken Soba Noodles

Peanut Chicken Soba Noodles Recipe with bell peppers, kale and delicious sauce. 30 minute dinner idea your husband and kids will actually eat.
4.95 from 17 votes
Servings 6 servings
Calories 406
Prep Time 10 minutes
Cook Time 20 minutes




  • 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


  • 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.


Serving: 1.67cups | Calories: 406kcal | Carbohydrates: 39g | Protein: 36g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 1114mg | Fiber: 3g | Sugar: 8g
Course: Dinner
Cuisine: Asian
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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  1. 5 stars
    We like restaurants worldwide and this is really on high level. Totally surprised with result! Not basic taste at all despite simple integriants

  2. 5 stars
    This is a great recipe! My whole family loves it. The flavour is great and it’s quick enough to pull together for a weeknight dinner.

  3. 5 stars
    Thanks for this recipe – it was absolutely delicious and even my picky children devoured it all. I used Swiss chard instead of kale. Super tasty!

  4. 5 stars
    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.

  5. 4 stars
    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!!

  6. 5 stars
    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.

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