Quick and flavorful, Spicy Chicken and Soba Noodles pairs tender meat, fresh veggies, and a zingy sauce in under 30 minutes.
During a recent visit to my favorite local farmer’s market, I picked up a bag of beautiful, bright green English peas. Is it just me or is there something extremely cathartic about trimming, shelling, blanching, and shocking a green pea? Not to mention the fact that peas in a pod are probably my favorite children’s Halloween costume of all time. But, I digress…
As we all know, I love Asian food of every variety. And at least once a week, I’ll whip up a quick stir-fry for the family. While most sensible people serve fresh English peas simply with butter and salt, I decided to throw them in with this delicious Spicy Chicken and Soba Noodles. It’s more of a guide than a recipe though, so go see what fresh produce is at your local farmers market!
Ingredients
- Chicken: An affordable and accessible source of lean protein, I use chicken breast.
- Soba noodles: Soba are Japanese noodles made from buckwheat flour with a chewy texture and mild flavor.
- Veggies: Onion, mushroom, bell pepper, broccoli, and peas are what I used, but you could swap out for whatever you have in your fridge.
- Stir-fry sauce: I like to whisk together a sauce made of soy and hoisin sauce, a little bit of chili paste, sesame oil, garlic, and ginger.
How to Make Spicy Chicken and Soba Noodles
Step 1. Start by cutting your chicken into cubes and seasoning with salt and pepper.
Step 2. Then cook in a large skillet or wok in some olive oil. Once cooked through, remove and set aside.
Step 3. While chicken is cooking, blanch your broccoli and fresh peas in a pot of boiling water for about 3 minutes.
Step 4. Remove from water and immediately put in an ice bath to stop the cooking process, keeping veggies bright and crisp.
Step 5. In the same wok you cooked the chicken, heat more oil and add the onion and pepper with some garlic and ginger and sauté until soft.
Step 6. Add the mushrooms and the cooked chicken to the pan, and stir in.
Step 7. Add the blanched broccoli and peas, along with your sauce.
Step 8. Add your cooked and drained soba noodles, and toss well until everything is mixed. Stir-fry for 2 minutes until everything is warmed through and sauce incorporated.
Serve topped with fresh scallions and sesame seeds, and enjoy your Spicy Chicken and Soba Noodles!
More Stir-Fry Recipes
- Chicken and Green Bean Stir-Fry
- Ground Beef and Cabbage Stir-Fry
- Beef Stir-Fry with Rice Noodles
- Shrimp Soba Noodles with Peanut Sauce
- Brown Rice and Ground Turkey Stir-Fry
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Ingredients
Video
Instructions
- Prepare soba noodles according to package directions and set aside.
- Meanwhile, blanch broccoli and peas (if using fresh) in boiling salty water for 3 minutes.
- In a small bowl, whisk together sauce: hoisin, soy, sesame oil, rice vinegar and chili garlic paste; set aside.
- When broccoli and peas turn bright green, from boiling water and submerge in a bowl of ice water to stop the cooking process. (This keeps veggies bright and crisp, not brown and mushy.) Note: If using frozen peas, simply thaw and skip this step.
- Next, heat oil over medium-high heat in a large wok or deep pan. Add cubed chicken breast and cook until browned, about 7-8 minutes; remove from pan and set aside.
- To the hot pan, add onion and cook 4 minutes. Stir in garlic, ginger and red pepper; cook additional 2 minutes.
- Add cooked broccoli, peas, mushrooms and reserved chicken breast. Pour in sauce and reserved noodles and cook for 2 minutes. Serve with fresh scallions.
Liz’s Notes
Nutrition
Frequently Asked Questions
Soba taste great in a variety of dishes and with almost any classic Asian flavor, like soy, ginger, wasabi, and chili paste. I also love to use them in a chilled soba noodle salad.
Because they are made with buckwheat, they are usually higher in protein and fiber than typical pasta, while being lower in carbs and calories. A perfect, healthy choice!
I like to make my own with a mix of classic Asian sauces, like hoisin sauce and soy sauce. But you can also put them in dashi, peanut sauce, or a sesame sauce.
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