chicken with soba noodles recipe

Written ByJenny Smyth Posted on
chicken with soba noodles recipe
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The Best chicken with soba noodles recipe

I’ve been making this chicken with soba noodles recipe for years, and it’s always a hit with my family. I first tried it when I was on a health kick, and I was blown away by how delicious and nutritious it is.

The dish is originally from Japan, where soba noodles are a staple ingredient. Soba noodles are made from buckwheat flour, which gives them a nutty flavor and a satisfying texture that’s hard to resist.

The key to making this recipe shine is to cook the soba noodles just right – not too hard, not too soft. If you overcook them, they’ll become mushy and unappetizing.

I like to use a combination of chicken breast and thighs for this recipe, as they add moisture and flavor to the dish. Once you’ve cooked the chicken and noodles, you can add your choice of vegetables – I like to use carrots, bell peppers, and green onions.

This recipe is perfect for a weeknight dinner or a special occasion. It’s also great for meal prep, as you can cook the chicken and noodles in advance and store them in the fridge for up to three days.

Chicken with Soba Noodles

Chicken with Soba Noodles

4.9 from 1034 votes

Tender chicken breast strips and earthy buckwheat soba noodles are tossed in a savory soy-ginger sauce. This quick and healthy stir-fry is perfect for a weeknight dinner, offering a balance of protein and complex carbohydrates.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken and Noodles

8 oz soba noodles
1 lb boneless skinless chicken breasts, sliced into thin strips
2 tbsp vegetable oil, divided
1 tbsp cornstarch
1/2 tsp salt
1/4 tsp black pepper

For the Sauce

1/4 cup low-sodium soy sauce
2 tbsp mirin
1 tbsp rice vinegar
1 tbsp honey
1 tsp grated fresh ginger
2 cloves garlic, minced
1 tsp sesame oil
1/4 tsp red pepper flakes (optional)

For Garnish

2 green onions, thinly sliced
1 tbsp toasted sesame seeds

👨‍🍳Directions

1Bring a large pot of water to a rolling boil over high heat.
2Add the soba noodles and cook according to package directions, typically 4 to 5 minutes, until tender but still firm to the bite.
3Drain the noodles in a colander and rinse under cold running water to stop the cooking process, then set aside.
4While the noodles cook, prepare the sauce.
5In a small bowl, whisk together the soy sauce, mirin, rice vinegar, honey, grated ginger, minced garlic, sesame oil, and red pepper flakes if using.
6Set the sauce aside.
7Pat the chicken strips dry with paper towels.
8In a medium bowl, toss the chicken with cornstarch, salt, and black pepper until evenly coated.
9Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
10Add the chicken strips in a single layer to the hot skillet.
11Cook without stirring for 2 to 3 minutes until the bottom is golden brown and releases easily from the pan.
12Flip the strips and cook for another 2 to 3 minutes until the chicken is cooked through and no longer pink in the center, reaching an internal temperature of 165°F.
13Transfer the cooked chicken to a plate.
14Reduce the heat to medium and add the remaining 1 tablespoon of vegetable oil to the skillet.
15Add the drained soba noodles and stir-fry for 1 minute, allowing them to warm through.
16Pour the prepared sauce over the noodles and toss well to coat.
17Return the cooked chicken to the skillet and toss everything together for 1 minute until the chicken is heated through and the sauce is evenly distributed.
18Remove from heat.
19Divide the chicken and noodles among serving bowls, then garnish with sliced green onions and toasted sesame seeds.

🔧Equipment

Large pot
Colander
Large skillet or wok
Small bowl
Whisk
Cutting board
Chef’s knife
Measuring spoons
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 65mg🧂Sodium: 780mg🌾Total Carbs: 48g🥦Dietary Fiber: 3g🍬Sugars: 8g🥩Protein: 32g

📝Notes

For a gluten-free version, use tamari instead of soy sauce and ensure your soba noodles are 100% buckwheat. To save time, slice the chicken while the water for the noodles is heating. You can add vegetables like shredded carrots or snap peas along with the noodles for extra color and nutrition.

Watch Video Of How Chicken with Soba Noodles Works

This chicken with soba noodles recipe is always a good idea for any occasion – whether it’s a weeknight dinner or a special gathering with friends and family. You can store leftovers in the fridge for up to three days or freeze them for up to two months.

When reheating, add a splash of soy sauce or sesame oil to revive the flavors. Serve hot over steamed vegetables or as part of a larger Asian-inspired meal.

❓ Frequently Asked Questions About Chicken with Soba Noodles

Q: What is soba noodle?

Soba noodle is a type of Japanese noodle made from buckwheat flour.

Q: Can I use other types of noodles instead of soba?

While you can use other types of noodles, soba noodles have a unique nutty flavor that pairs well with the chicken and vegetables in this recipe.

Q: How do I cook soba noodles?

Cooking soba noodles requires some finesse – you want to cook them until they’re slightly firm in the center but still tender.

Q: Can I make this recipe in advance?

You can cook the chicken and noodles in advance, but it’s best to assemble the dish just before serving.

Q: Is this recipe suitable for vegetarians?

No, this recipe includes chicken breast and thighs.

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