Chicken Soba Noodle Toss Recipes

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CHICKEN AND SOBA NOODLE STIR FRY



Chicken and Soba Noodle Stir Fry image

Soba noodles are Japanese and made from buckwheat and wheat flour. They have a great nutty flavour!

Provided by Christine Cushing

Categories     chicken,dinner,Japanese,lunch,Main,Poultry,Stir-Fry,vegetables

Yield 4 servings

Number Of Ingredients 16

1 pkg Soba noodles (8-ounce/250 gram package)
1 Tbsp peanut oil (30 ml)
3 chicken thighs, boneless, skinless, sliced
¼ heads head Napa cabbage, cut into ¾-inch cubes
2 carrots, peeled, thinly sliced on the diagonal
1 ½ cup shiitake mushrooms, stem removed, sliced (375 ml)
2 Tbsp ginger, minced (30 ml)
3 Tbsp sake (45 ml)
Pinch of sugar
1 Tbsp oyster sauce (15 ml)
2 Tbsp tamari or soy sauce (30 ml)
½ cup chicken stock (125 ml)
1 tsp cornstarch (5 ml)
2 green onions, cut in 1 ½-inch sticks
2 Tbsp light miso (30 ml)
½ small bunch shiso or cilantro, sliced, for garnish (optional)

Steps:

  • Boil soba noodles in rapidly boiling salted water for 4 to 5 minutes, or just until tender. Drain immediately and rinse with cold water. Toss in a bowl with 1 tbsp. peanut oil and 1 tbsp. tamari.
  • Add ½ tbsp. oil to a hot wok over high heat. Add napa cabbage and stir fry until wilts slightly, about 30 seconds. Remove to a plate or bowl. (Stir fry cabbage first so caramelizes a little and reduces the amount of moisture released from the cabbage.)
  • Add chicken and stir fry for 2 to 3 minutes. Add carrots and shiitake mushrooms and stir fry for another 1 minute. Add back cabbage. Add ginger, oyster sauce, green onions and pinch of sugar. Add noodles and stir fry for 30 seconds.
  • Combine the cornstarch and sake together. Add chicken stock, miso and 1 tbsp. tamari to stir fry. Bring to a boil. Make a well in the centre and add the cornstarch and sake mixture. Stir to combine. Bring to a boil to thicken. Toss well to combine mixture.
  • Garnish with shiso or cilantro. Serve immediately.

COLD PEANUT SOBA NOODLES WITH CHICKEN



Cold Peanut Soba Noodles With Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

12 ounces soba (buckwheat) noodles
1 cup frozen shelled edamame
1/2 cup peanut butter
2 tablespoons rice vinegar (not seasoned)
1 tablespoon soy sauce
2 teaspoons grated peeled ginger
1 teaspoon sesame oil
1 teaspoon Asian chili sauce (such as Sriracha or sambal oelek)
Kosher salt
1 cup shredded rotisserie chicken
1 cup diced cucumber
1/2 cup chopped scallions

Steps:

  • Bring a large pot of water to a boil. Add the soba noodles and edamame and cook as the noodle label directs. Reserve 1 cup cooking water, then drain the noodles and edamame and run under cold water until cool.
  • Whisk the peanut butter, vinegar, soy sauce, ginger, sesame oil and chili sauce in a large bowl. Add 1/2 cup of the reserved cooking water and whisk until smooth. Add the noodles and edamame, season with salt and toss to combine (add more cooking water to loosen, if needed). Divide among shallow bowls and top with the chicken, cucumber and scallions.

Nutrition Facts : Calories 652, Fat 25 grams, SaturatedFat 5 grams, Cholesterol 57 milligrams, Sodium 1446 milligrams, Carbohydrate 78 grams, Fiber 5 grams, Protein 38 grams

CHICKEN SOBA NOODLE TOSS



Chicken Soba Noodle Toss image

This is one of my favorite meals for busy weeknights. You can prepare all the ingredients the day before and then put the dish together just before dinner. -Elizabeth Brown, Lowell, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

2 teaspoons cornstarch
1/2 cup reduced-sodium chicken broth
2 tablespoons brown sugar
3 garlic cloves, minced
1 tablespoon butter, melted
1 tablespoon reduced-sodium soy sauce
1 tablespoon hoisin sauce
2 teaspoons minced fresh gingerroot
2 teaspoons rice vinegar
1/4 teaspoon pepper
6 ounces uncooked Japanese soba noodles
3/4 pound chicken tenderloins, cubed
4 teaspoons canola oil, divided
3 cups fresh broccoli stir-fry blend
1/4 cup chopped unsalted cashews

Steps:

  • In a small bowl, combine the first 10 ingredients until blended; set aside., Cook noodles according to package directions. Meanwhile, in a large skillet or wok, stir-fry chicken in 2 teaspoons oil until no longer pink. Remove and keep warm., Stir-fry broccoli blend in remaining oil for 4-6 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles; add to pan. Add chicken; heat through. Sprinkle with cashews.

Nutrition Facts : Calories 417 calories, Fat 12g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 715mg sodium, Carbohydrate 52g carbohydrate (11g sugars, Fiber 2g fiber), Protein 30g protein.

ROASTED CHICKEN WITH SESAME SOBA NOODLES



Roasted Chicken with Sesame Soba Noodles image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 teaspoons extra-virgin olive oil
8 small skin-on, bone-in chicken thighs (about 2 1/4 pounds)
Kosher salt and freshly ground pepper
1/2 bunch Tuscan kale
8 Brussels sprouts (about 6 ounces)
2 tablespoons rice wine vinegar
6 ounces soba noodles
2 tablespoons finely chopped pickled ginger, plus 1 tablespoon brine
1 tablespoon toasted sesame oil
4 teaspoons low-sodium soy sauce
1 small clove garlic, grated
1 tablespoon white sesame seeds

Steps:

  • Preheat the oven to 450˚. Heat a large ovenproof skillet over medium-high heat and add the olive oil. Season the chicken with salt and pepper and add skin-side down to the skillet. Cook, moving the chicken occasionally, until the skin is browned and crisp, about 10 minutes. Flip the chicken, transfer the skillet to the oven and roast until cooked through, 10 to 12 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Stem the kale and thinly slice the leaves; trim and thinly slice the Brussels sprouts. Toss the kale and Brussels sprouts in a large bowl with 1 tablespoon vinegar and a big pinch of salt; set aside until softened, about 5 minutes.
  • Add the noodles to the boiling water and cook as the label directs. Drain and run under cold water until cool, then add to the vegetables.
  • Whisk the remaining 1 tablespoon vinegar, the pickled ginger and brine, sesame oil, soy sauce, garlic, a pinch of salt and a few grinds of pepper in a small bowl. Drizzle the dressing over the noodle mixture; toss well. Add half of the sesame seeds and toss; season with salt and pepper. Divide the noodle mixture and chicken among plates; sprinkle with the remaining sesame seeds.

Nutrition Facts : Calories 620, Fat 29 grams, SaturatedFat 7 grams, Cholesterol 194 milligrams, Sodium 819 milligrams, Carbohydrate 45 grams, Fiber 3 grams, Protein 46 grams, Sugar 2 grams

SOBA NOODLES WITH CHICKEN AND SNAP PEAS



Soba Noodles With Chicken and Snap Peas image

A simple sesame-soy dressing coats chewy soba noodles, tender chicken and crisp sugar snap peas in this dish that's good at room temperature or cold. It's a great way to use leftover or store-bought rotisserie chicken, but also works well without. You can double up on the snap peas instead or fold in other vegetables, like grated carrots, shredded cabbage or thinly sliced bok choy. The quick daikon pickles add a bright tangy crunch, but you can skip them and still enjoy this one-bowl meal.

Provided by Genevieve Ko

Categories     dinner, lunch, weekday, noodles, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons rice vinegar
3 tablespoons honey
Kosher salt
1 cup very thinly sliced peeled daikon radish
8 ounces sugar snap peas, strings removed (3 cups)
2 bundles soba noodles (8 to 9 ounces)
3 tablespoons soy sauce
2 tablespoons sesame oil
1/2 teaspoon red-pepper flakes, plus more for serving
3 cups shredded cooked chicken
Sliced scallions and toasted sesame seeds, for serving

Steps:

  • Bring a large saucepan of water to a boil. Meanwhile, mix the vinegar, 1 tablespoon honey and 1 teaspoon salt in a small bowl. Add the daikon and press into the mixture to submerge as much as possible. Let stand until ready to serve, mixing occasionally.
  • Add 1/4 cup salt to the boiling water. Add the snap peas and cook just until bright green and tender, about 30 seconds to 1 minute. Using a spider or slotted spoon, transfer to a colander and immediately rinse under cold water until cool. Drain well.
  • Add the noodles to the boiling water. Cook, stirring occasionally, until just tender, 4 to 8 minutes. Drain, rinse under cold water until cool and drain again.
  • While the noodles cook, whisk the soy sauce, sesame oil, red-pepper flakes and remaining 2 tablespoons honey in a large bowl. Add the chicken, soba and snap peas and toss until evenly coated. Season to taste with salt.
  • Divide among bowls. Drain the daikon pickles and arrange on top, then garnish with the scallions, sesame seeds and additional red-pepper flakes.

Nutrition Facts : @context http, Calories 559, UnsaturatedFat 11 grams, Carbohydrate 63 grams, Fat 17 grams, Fiber 5 grams, Protein 38 grams, SaturatedFat 4 grams, Sodium 761 milligrams, Sugar 18 grams, TransFat 0 grams

CHICKEN SOBA NOODLES



Chicken soba noodles image

Quick and easy to prepare, whether you're packing them up for work or grabbing a bite at home

Provided by Good Food team

Categories     Lunch, Main course

Time 15m

Number Of Ingredients 8

85g bundle soba or buckwheat noodles
drizzle of sesame oil
8 mangetout
1 small carrot
½ red chilli
1 tbsp toasted sesame seeds
handful shredded cooked chicken
soy sauce

Steps:

  • Cook the noodles, drain well, then toss with a drizzle sesame oil.
  • Finely slice the mangetout, cut the carrot into matchsticks and deseed and slice the red chilli.
  • Add to the noodles with the toasted sesame seeds and some shredded cooked chicken, if you have it. Pack with a small portion of soy sauce.

SESAME SOBA NOODLES WITH CHICKEN THIGHS AND VEGETABLES



Sesame Soba Noodles with Chicken Thighs and Vegetables image

An easy recipe using soba noodles. My husband and one-and-a-half-year-old loved it!

Provided by Snappycakes

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 6

Number Of Ingredients 8

1 (8 ounce) package soba (Japanese buckwheat noodles)
4 tablespoons vegetable oil
2 tablespoons sesame oil
4 boneless chicken thighs, cut into chunks
2 cloves garlic, sliced
8 crimini mushrooms, quartered
8 baby carrots, cut in quarters lengthwise
4 cups fresh baby spinach

Steps:

  • Bring 3 quarts of water to a boil in a large pot. Add soba noodles; cook, stirring occasionally until tender, 4 to 6 minutes. Drain. Set aside.
  • Heat vegetable oil and sesame oil together in a 10-inch skillet or wok over medium heat until shimmering, 2 to 3 minutes. Place chicken in skillet and cook until no longer pink in the center and juices run clear, 7 to 10 minutes. Add garlic; cook until fragrant and softened, 1 to 2 minutes. Mix in mushrooms and carrots and cook until softened, 2 to 3 minutes. Stir in spinach; cover, and cook until spinach wilts, 3 to 4 minutes.
  • Add cooked soba noodles to vegetable mixture and toss to combine. Serve hot.

Nutrition Facts : Calories 372.2 calories, Carbohydrate 30.7 g, Cholesterol 51.8 mg, Fat 19.2 g, Fiber 1 g, Protein 21.5 g, SaturatedFat 3.5 g, Sodium 372.9 mg, Sugar 0.1 g

SESAME CHICKEN AND SOBA NOODLES



Sesame Chicken and Soba Noodles image

Wonderful and fairly fast meal.

Provided by Katagator

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 25m

Yield 4

Number Of Ingredients 9

1 (8 ounce) package dried soba noodles
3 tablespoons soy sauce
3 tablespoons brown sugar
1 pound boneless, skinless chicken breasts, cubed
2 tablespoons sesame seeds
½ cup olive oil
3 tablespoons rice vinegar
1 tablespoon finely grated ginger
1 (7 ounce) package mixed salad greens

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Ease soba noodles into the water and return to a boil. Cook uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and rinse under cold water.
  • Heat soy sauce and brown sugar in a large skillet over medium heat. Add chicken; stir and cook until cubes are no longer pink in the center and juices run clear, 5 to 7 minutes. Transfer to a bowl; sprinkle with sesame seeds, toss to coat.
  • Whisk olive oil, vinegar, and ginger together in a bowl until vinaigrette is combined. Divide greens among 4 plates; top with soba noodles and chicken. Serve with vinaigrette.

Nutrition Facts : Calories 634.7 calories, Carbohydrate 56 g, Cholesterol 64.6 mg, Fat 32.5 g, Fiber 1.7 g, Protein 34.1 g, SaturatedFat 4.9 g, Sodium 1198.3 mg, Sugar 10.5 g

ORANGE CHICKEN SOBA NOODLES RECIPE - (4.7/5)



Orange Chicken Soba Noodles Recipe - (4.7/5) image

Provided by á-34480

Number Of Ingredients 11

2/3 cup orange juice
1/3 cup honey
1/3 cup soy sauce
1 teaspoon garlic powder
1/2 teaspoon ginger
1/2 pound chicken, diced
1 sweet potato, cooked until tender then diced
1 zucchini or yellow squash, diced
2 eggs
1/2 (13.75 package) soba noodles, cooked
fresh basil, chopped

Steps:

  • In a wok, heat orange juice, honey, soy sauce, garlic powder, and ginger over high heat. Once boiling, toss in chicken, sweet potato, and zucchini. Cook until chicken is cooked through. Toss in soba noodles. 2. In a small skillet, scramble and cook eggs. Toss scrambled eggs into the soba noodle mixture. 3. Garnish with fresh basil, if desired. Serve and enjoy!

STIR FRIED CHICKEN WITH SOBA NOODLES (SOUTH BEACH DIET PHASE2)



Stir Fried Chicken With Soba Noodles (South Beach Diet Phase2) image

From most recent book. Haven't tried. Try celery or bell peppers in place of the mushrooms for variety.

Provided by Lizzie Rodriquez

Categories     Asian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

4 ounces soba noodles
1 1/2 lbs boneless skinless chicken breasts, cut crosswise into 1/2 in slices
4 scallions, whites and green parts thinly sliced, kept separate
3 garlic cloves, thinly sliced
1 teaspoon grated fresh ginger
1/2 teaspoon red pepper flakes
salt
1 tablespoon low sodium soy sauce
2 teaspoons sesame oil
1 tablespoon vegetable oil
1 lb napa cabbage, thinly sliced
6 ounces button mushrooms, trimmed and quarted
2 tablespoons water
2 teaspoons fresh lemon juice

Steps:

  • Bring a large saucepan of water to a boil. Cook noodles according to package directions.
  • While noodles are cooking, in a medium bowl, combine chicken with scallion whites, garlic, ginger, and pepper flakes; season lightly with salt.
  • Drain noodles and transfer to another medium bowl. Add scallion greens, soy sauce, and sesame oil.; toss to combine. Season lightly with salt.
  • In a large nonstick skillet or wok, heat vegetable oil over medium-high heat. Add chicken, and cook, stirring constantly, until just cooked through, 4-5 minutes. Transfer chicken to a plate.
  • Return the pan to the heat. Add cabbage, mushrooms, and water. Cook, stirring until vegetables are wilted, about 4 minutes. Return chicken and noodles to the pan, stir, and cook to heat through, about 1 minute. Toss with lemon juice and serve warm.

Nutrition Facts : Calories 373.3, Fat 8.4, SaturatedFat 1.4, Cholesterol 98.8, Sodium 501.9, Carbohydrate 29.1, Fiber 2.4, Sugar 2.9, Protein 46.9

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