This soba noodle stir fry has julienned zucchini and sweet potato and other spring vegetables, tossed with chicken and soba noodles.
It’s raining buckets today and all I want to do is curl up in the sunshine that is this soba noodle stir-fry.
Let’s talk about THIS^. It’s not just a pretty and colorful bowl of noodles. It’s filled thin strips of chicken and lots of fresh spring vegetables like carrot, zucchini, shelled edamame and sugar snap peas (to name a few). All of these are quickly stir-fried with green onions, fresh ginger and garlic and tossed in this ridiculously delicious white miso sauce.
This soba noodle stir fry bowl is addictive (especially with a little extra sriracha on top!) and comes together pretty quickly. The leftovers reheat nicely and are just as fab the day (or two) after as it is when it’s freshly made.
It’s safe to say, I am obsessed with it.
Just like any other stir-fry, prepping the veggies first is a must and probably takes up most of your time when making a stir-fry.
If you missed Friday’s post, then you need to know that I have a new kitchen tool that I’m in love with. I’m still one step away from clicking purchase on a spiralizer… but for now I bought a julienne peeler. How in the world have I been cooking all these years without owning one of these things? I have no idea but it’s an affordable tool and I finding lots of reasons to use it.
Along with the prep, grab a bunch of green onions and thinly slice 3 for garnish later on and then cut the remaining three or four onions into 1-inch pieces. Also, roughly chop fresh cilantro leaves to equal a half cup. Set these aside.
In a medium bowl combine two tablespoons white miso paste, 1/4 cup low-sodium chicken broth, 1/3 cup low-sodium tamari, 1 tablespoon peanut oil, 1 tablespoon toasted sesame oil, the juice of 1 lime, 1 tablespoon honey, 1/2 teaspoon sriracha and 1/4 teaspoon white pepper. Whisk together and set off to the side.
In a large bowl combine; 1 teaspoon peanut oil and 1 tablespoon low-sodium tamari. Add in the thin slices of chicken and toss to combine.
Once all of the vegetable, sauce and chicken prep is out of the way it’s time to cook the soba. Bring a large pot of water to boil. Once at a boil, add in the soba noddles.
note: if you’re avoiding gluten make sure the soba noodles are made with 100% buckwheat.
Cook for about 5 minutes before draining and rinsing with cold water.
Meanwhile, heat a large wok or 12-inch pan on high along with a teaspoon of peanut oil. Working in batches of two, cook the chicken until browned and fully cooked through. This happens quickly in a hot wok, about 5 to 8 minutes. Transfer the chicken to a large bowl and set aside.
To the remaining oil in the pan (adding more if needed) drop in the green onions and a tablespoon of both minced fresh ginger and garlic.
Cook for 30 seconds before pushing it off to the sides of the pan.
Drop in the carrots, zucchini, sugar snap peas and red bell pepper.
Toss and cook for 1 to 2 minutes or until glistening.
Add in the (thawed) shelled edamame or mukimame.
note: If using fresh (shelled) edamame you’ll need to blanch these first in boiling water, however if using frozen (thawed) edamame, you can skip the blanching and add them into the stir-fry as is.
…the cooked chicken…
…the cooked soba noodles…
…and pour in the miso sauce.
Use two wooden spoons or spatulas and toss to coat.
Sprinkle the coarsely chopped cilantro leaves over the top and serve immediately piping hot.
Serve this colorful stir-fry in shallow bowls with a little extra cilantro and more thinly sliced green onion. My husband and I also like it with extra sriracha over-top.
Since this sort of dish is my jam, the true test was with my husband. He gave this soba noodle stir fry bowl two thumbs up. He absolutely loved the sauce and also said that he didn’t even mind ALL of the vegetables. And went on to say, that he likes that they still have their brightness and crunch and that the carrot and zucchini “noodles” blend in with the soba noodles so that you really don’t notice them.
Except for visually. See below.
Sunshine in a bowl, indeed.
My cookbook Simply Scratch: 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!
Chicken and Spring Vegetable Soba Noodle Stir-fry
FOR THE VEGETABLES (prep):
- 4 green onions, sliced into 1-inch pieces
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 2 cups sugar snap peas, cut in half or thirds on an angle
- 1 medium red bell pepper, sliced thin
- 3 medium peeled carrots, sliced with julienne peeler
- 1 small zucchini, sliced with julienne peeler
- 1 cup thawed shelled edamame or mukimame, see notes
- 1/2 cup coarsely chopped fresh cilantro
FOR THE SAUCE:
- 2 tablespoons white miso paste
- 1/3 cup low-sodium tamari
- 1/4 cup low-sodium chicken broth
- 1 tablespoons peanut oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 2 tablespoons lime juice, or 1 large lime
- 1/2 teaspoon sriracha
- 1/4 teaspoon white pepper
FOR THE CHICKEN:
- 1½ pound boneless skinless chicken breast halves, or tenders, sliced thin - see notes
- 1 teaspoon peanut oil
- 1 tablespoon low-sodium tamari
FOR THE NOODLE BOWL:
- 1 teaspoon peanut oil or more, for stir-frying
- 9 ounces soba noodles, see notes
- 3 green onions, sliced thin for garnish
- cilantro leaves, for garnish
- extra sriracha
- Prep the veggies ahead of time. Cover with a slightly damp paper towel and set off to the side.
- FOR THE SAUCE: In a medium bowl or liquid measuring cup; whisk together the miso, 1/3 cup of tamari, chicken broth, peanut and toasted sesame oil, honey, lime juice, sriracha and white pepper. Set off to the side.
- FOR THE CHICKEN: In a large bowl, toss the thin strips of chicken with 1 teaspoon peanut oil and 1 tablespoon tamari.
- FOR THE STIR-FRY: Bring a large pot of water to a boil. Once at a boil, add in the noodles and cook for about 5 minutes before draining and rinsing with cold water.
- Heat a teaspoon of peanut oil in a wok or large 12-inch chefs pan. Once hot, work in batches of two, add half of the chicken and cooking until it's browned and cook through, about 5 to 8 minutes total. Transfer the chicken to a medium bowl and set a side.
- To the remaining oil in the pan (add a half teaspoon more if needed) add the inch-long green onion and the ginger and garlic. Cook for 30 seconds while continuously stirring, before scooting it to the outer edge of the wok. Add in the sugar snap peas, red bell pepper, carrot and zucchini. Toss to combine and cook until the vegetables start to glisten. About 2 minutes or so.
- Add the shelled edamame, cooked chicken, soba noodles and then pour in the miso sauce. Use two wooden spoons or spatulas to toss it all together. Reduce heat to medium and cook for a few minutes, until the chicken is heated through.
- Before serving sprinkle with the chopped cilantro.
- Divide the stir-fry among shallow bowls or plates, top with thinly sliced green onions, a few extra cilantro leaves and a few drops more of sriracha.
Edamame:If using fresh (shelled) edamame you'll need to blanch these first in boiling water, however if using frozen (thawed) edamame, you can skip the blanching and add them into the stir-fry as is.
Soba Noodles:Also, if avoiding gluten, make sure the soba noodles are made with 100% buckwheat flour.
Vegetarian:You can make this vegetarian by simply omitting the chicken and swapping water in for the chicken broth.
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