Japanese Chicken Soba Noodles
David and I often shop 🛒 at nearby Asian supermarkets. My culinary curiosity gets me to try new ingredients that I’m either not accustomed to cooking with or never heard of before. Going to these foreign supermarkets is a great place to satisfy it. It also inspires me to create delicious recipes… I love it!
When I walk in the noodle aisle, I’m always amazed 😮 to see the wide variety of different noodles such as Udon, Lo Mein, Rice Paper, Shirataki, Vermicelli, Ramen, and many more. There’s one that I enjoy cooking with for a few of my recipes because of their nutty taste and it’s soba noodles. I use them in my Soba Noodle Soup, Seafood Soba Salad, and in stir fries including this featured recipe… my Japanese Chicken Soba Noodles!
I love making this dish because within 30 minutes, I can enjoy a beautiful light meal packed with yumminess! This is a quick healthy recipe using fresh ingredients such as carrots 🥕, peppers, onions 🧅 and purple cabbage. I also use my Indonesian Peanut Sauce that I posted a couple of years ago so check it out…
Let’s talk about the soba noodles. Cooking them isn’t obvious. They are not typical noodles! There are a few things that you should be aware of before even thinking of putting them in boiling water. If you want a perfect Japanese Chicken Soba Noodle experience, these steps are important to follow.
Before dropping these buckwheat noodles in boiling water, do not (I’m serious) add salt 🧂 to the water. Also you can’t overcrowd the pot with the noodles… they need space (and who doesn’t?). They are unusual noodles therefore cook them for 3 to 3 1/2 minutes at the most. They have to reach that “al dente” texture.
Fine… so about 3 minutes later ⏳, they’re cooked! After draining the noodles in a colander transfer them to a bowl filled with cold water. Some cooks just add water… not me! I want them to have some firmness, some body and certainly not being gummy! So far you’ve followed my instructions but there’s another step and it’s swirling them around for a little while in that cold water. It will remove the excess starch, preventing them from becoming sticky – trust me, David and I got pretty frustrated 😣 at first when cooking them… From here, continue with the recipe…
This is such a satisfying meal to have. I like to call this Japanese Chicken Soba Noodles recipe my eastern comfort food. It is not your typical meatloaf but I have to say that this dish is definitely one to keep in your folder now that you know how to cook buckwheat noodles…
Bon Appétit!🍽
Check out these other flavorful Asian inspired recipes…😀
– Easy Miso Glazed Salmon
– Singapore Noodles
– Tuna Tataki with Avocado Slaw
– Pad Thai Noodles
– Spicy Pork Gyoza
– Dakgangjeong ~ Sweet & Spicy Crispy Korean Chicken
– Asian Cucumber Salmon Rolls
and for even more Asian recipes 🌏, click on this link… Recipe Category • International
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Japanese Chicken Soba Noodles
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Ingredients
- 6 ounces soba noodles
- 1 tbsp. canola oil tips & tricks
- 1 tbsp. sesame oil
- 2 large chicken breasts, cubed
- 1 1/2 cups red onions, thinly sliced and cut in half
- 1 1/2 cups red peppers, seeded, ribs removed, thinly sliced
- 1 1/2 cups carrots, thinly sliced and cut in third
- 2 cups purple cabbage, thinly sliced and cut in half
- 1 1/2 cups peanut sauce see Recipe
- 1/4 cup peanuts, coarsely chopped, for garnish
Directions
- In a large pot of boiling water (no salt), add noodles and cook for 3 to 3 ½ minutes.
- Drain in the colander before transferring them to a large bowl filled with very cold water. Swirl them around to dislodge the starch, preventing them from getting gummy.
- In a large saucepan over medium-high heat, add canola oil and sesame oil. When hot, add chicken breasts; season and sauté until no longer pink, about 3 minutes. Using a spider strainer or slotted spoon, transfer the cubed chicken to a bowl; set aside.
- Reduce the heat to medium and add onions, peppers, carrots and cabbage; sauté until just soft about 3 to 4 minutes.
- Drain the noodles and transfer them to a bowl filled with very hot (not boiling) water to warm them up.
- Return the chicken to the skillet and sauté to heat it through. Add warm soba noodles and pour in peanut sauce; stir until well mixed. Spoon the mixture into bowls and garnish with coarsely chopped peanuts.
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