Soba noodles, with their delicate buckwheat flavor, offer a delightful base for a quick and satisfying meal. This recipe combines the nutty taste of soba with tender chicken and vibrant vegetables for a complete and healthy dish. Perfect for a weeknight dinner or a light lunch, this chicken soba noodle recipe is sure to become a staple in your kitchen.
What are Soba Noodles?
Before we dive into the recipe, let's briefly explore what makes soba noodles so special. Soba noodles are Japanese noodles made from buckwheat flour, often blended with wheat flour. This blend gives them a unique nutty aroma and slightly earthy taste, distinct from other noodle types. They're known for their subtle flavor and slightly chewy texture, making them a versatile ingredient in various cuisines.
Simple Chicken Soba Noodle Recipe
This recipe is designed for ease and flexibility. Feel free to adjust the vegetables and seasonings to your liking!
Yields: 4 servings Prep time: 15 minutes Cook time: 20 minutes
Ingredients:
- 8 oz dried soba noodles
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 cup shredded carrots
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tbsp mirin (sweet rice wine)
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp grated fresh ginger
- 1/2 tsp red pepper flakes (optional)
- Sesame seeds for garnish (optional)
- Chopped green onions for garnish (optional)
Instructions:
- Cook the noodles: Cook soba noodles according to package directions. Rinse with cold water and set aside.
- Cook the chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Sauté vegetables: Add garlic and ginger to the skillet and sauté for 30 seconds until fragrant. Add bell pepper, broccoli, and carrots; stir-fry for 3-5 minutes until slightly tender-crisp.
- Make the sauce: In a small bowl, whisk together soy sauce, mirin, sesame oil, rice vinegar, grated ginger, and red pepper flakes (if using).
- Combine everything: Return the cooked chicken to the skillet. Pour the sauce over the chicken and vegetables. Stir to combine and heat through.
- Add noodles: Add the cooked soba noodles to the skillet and toss gently to coat with the sauce.
- Serve: Serve immediately, garnished with sesame seeds and chopped green onions (if desired).
Frequently Asked Questions (FAQ)
What kind of chicken is best for this recipe?
Boneless, skinless chicken breasts work best for this recipe because they cook quickly and evenly. However, you can substitute with chicken thighs for a richer flavor, just be sure to adjust the cooking time accordingly.
Can I use other vegetables?
Absolutely! This recipe is highly adaptable. Feel free to substitute or add other vegetables like mushrooms, snow peas, zucchini, or spinach. Adjust cooking times based on the vegetables you choose.
What if I don't have mirin?
If you don't have mirin, you can substitute with a combination of 1 tablespoon of dry sherry or sake and 1 teaspoon of sugar.
Can I make this recipe vegetarian or vegan?
Yes! Simply omit the chicken and substitute with firm tofu, pan-fried until golden brown. Ensure your soy sauce is tamari (gluten-free) for a vegan option.
How do I store leftover soba noodles?
Store leftover soba noodles in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving.
This recipe offers a delicious and healthy meal that is both satisfying and easy to prepare. Enjoy your culinary adventure with this delightful chicken soba noodle dish!
