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.
Have you tried my
Spicy Soba Noodles With Chicken?
Leave a 🌟 star rating and let us know how you liked it in the 📝 comments and share it on Instagram, Facebook & Pinterest.
We love hearing from you! This helps us continue to provide free, high-quality recipes.
Spicy Soba Noodles With Chicken
Ingredients
- 8 oz soba noodles (cooked)
- 1 tbs peanut oil (or canola)
- 8 oz chicken breast – cut in 1/2 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 tsp 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.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps us to continue providing free, high-quality recipes for you.
Leave a Reply