Our soba noodle chicken stir fry is a great option if you’re at home and craving a Chinese food delivery. This recipe comes together faster than you can list all of the delivery restaurants in your area. But seriously, you can whip this up in under twenty minutes. It’s also loaded with vegetables and protein that make the dish a healthy alternative to add into your clean eating routine.
Ease of Making: Easy
How to Make Soba Noodle Chicken Stir Fry
Soba noodle stir fry is a wonderful and nutritious twist on your traditional stir fry that features rice. Soba (meaning buckwheat in Japanese) noodles, are thin noodles resembling spaghetti but are made from buckwheat flour, like the Japanese name implies.
The best stir fry vegetables are:
- Snow peas
- Red peppers
- Snap peas
How to Make Soba Noodles
We love the versatility of the soba noodle. It can be served cold, warm, dripped, or drunken and more. To make soba noodles, boil the noodles according to package instructions (usually 3 to 5 minutes). It’s important when cooking soba noodles that you have plenty of room in your pot for the noodles to move around. Size up from the normal pot you might use to cook spaghetti. This helps prevent sticking and clumping.
After your noodles have cooked, be sure to rinse them in cold water. This can help remove the excess starch in the noodle that is notorious for making the noodles stick together. Rinse for about a minute or until the water runs clear through the colander.
How to Cook Chicken Stir Fry
Prepare your stir fry by cutting the onions, bell peppers, chicken into one-inch chunks and mincing your garlic and ginger. Heat oil to a pan over medium-high heat and add in the chicken, cooking until it is fully cooked and a nice golden brown. This should take about five to seven minutes. Once cooked, season your chicken with garlic powder and salt and add the onions, ginger, and garlic to the pan. Stir well to combine.
When your seasonings and herbs are thoroughly mixed, add in the hoisin, sriracha, and soy sauce. Mix until chicken is coated in the sauce. Toss in your peas, bell peppers, and your rinsed the soba noodles.
Top it off with sesame oil, sesame seeds and more sriracha if you’d like.
Meal Prep Tips for Soba Noodle Chicken Stir Fry
- Keep your extra takeout packets of soy sauce, sriracha, salt, and pepper to take with you on the go to add on top of your prepped meal.
- Rinse your soba noodles to prevent sticking.
- Substitute in tofu or edamame for vegetarian protein options or leftover salmon, and shrimp for you pescatarians.
Soba Noodle Chicken Stir Fry
- 1 lb boneless chicken thighs
- 6 oz soba noodles
- 10 oz snap/snow peas
- 1 each bell pepper
- 1/4 cup sliced red onions
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1 each lime
- 2 tbsp hoisin sauce
- 1 tbsp sriracha sauce
- 1 tbsp soy sauce
- 1 tsp salt
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1 tbsp sesame oil
Pre-Cook (Mise En Place):
- Gather your equipment: cutting board, knife, wok/saute pan, tongs
- Boil soba noodles according to package instructions (usually 3 to 5 minutes). Drain in a strainer and rinse under cool water, and set it aside.
- Slice the onions and bell peppers, mince the garlic and ginger, and dice the chicken into 1 inch square pieces.
- Add oil to a heated pan on medium high heat. Saute the chicken until it turns golden brown and fully cooks (5 to 7 minutes). Season with garlic powder and salt.
- Add the onions, ginger, and garlic. Mix well for 1 to 2 minutes.
- Then add the hoisin sauce, sriracha sauce, and soy sauce. Mix well so that the chicken is completed coated.
- Add the snap/snow peas and bell peppers, then toss in the soba noodles (drained).
- Finish it off with the sesame oil and fresh lime juice. Eat and enjoy!
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