Spicy Soba Noodles With Chicken

Asian flavors combine to create an easy chicken dish with spicy soba noodles that you can on the table in less than 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. Whilemost sensible people serve fresh English peas simply with butter and salt, I decided to hit them with a bit of heat. To balance it out, there is sweetness from the hoisin, tanginess from the rice vinegar and saltiness from the soy sauce.

I promise to have them with butter before the season is over.

In the meantime, your fork is waiting.

Spicy Soba Noodles With Chicken

Liz Della Croce

Asian flavors combine to create an easy chicken dish with spicy soba noodles that you can on the table in less than 30 minutes.

4.15 from 7 votes

Print Recipe

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Entree

Cuisine American

Servings 4

Calories 378 kcal

Ingredients

 

US MeasurementsConvert to Metric

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• 8 oz soba noodles cooked
• 1 tbs peanut oil or canola
• 8 oz chicken breast – cut in ½ in cubes
• 1 medium onion diced
• 2 cloves garlic minced
• 1 tbs fresh ginger minced
• 1 red pepper seeded and diced
• 2 c broccoli cut in florets
• 1 c green peas fresh or frozen
• 1 c shiitake mushrooms sliced
• ½ c scallions garnish

Sauce

• 2 tbs hoisin sauce
• 2 tbs soy sauce low sodim
• 1 teaspoon sesame oil
• 1 tbs rice wine vinegar
• 1 tbs chili garlic paste optional

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.

Chef’s Notes

Excellent source of Vitamin C, good source Vitamin A and Iron

Nutrition

Calories: 378kcalCarbohydrates: 62.2gProtein: 24.5gFat: 6.4gSaturated Fat: 0.6gCholesterol: 30mgSodium: 763mgFiber: 4.9g

Keyword soba noodles

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• Spicy Chicken Sauté with Jalapeño
• Spicy Chicken Ramen
• Soba Noodles and Shrimp in Gingered Broth
• Spicy Chicken and Fennel Meatballs
• Honey Garlic Baked Chicken Wings
• Grilled Chicken Shawarma

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