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!
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!).
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!
More Stir Fry Recipes
Peanut Chicken Soba Noodles
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.
Notes
- Store: Refrigerate covered for up to 2 days.
We like restaurants worldwide and this is really on high level. Totally surprised with result! Not basic taste at all despite simple integriants
Awe, thanks so much Lena!
Absolutely delicious!! Will definitely make it again!
Wonderful!
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.
So happy you think so Jade!
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!
That is the best when kids (& the rest of the family) love what we moms make. That’s so great!
Hi Olena,
My soba noodles are organic and made right here in Australia, the Japanese way. The brand is Hakubaku. https://hakubaku.com.au/
I’m about to try them out on your recipe. Wish me luck!
Good luck Sheryl! Let me know how the recipe turns out!
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.