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Japanese Chicken Soba Noodles
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5 from 3 votes

Japanese Chicken Soba Noodles

This Japanese Chicken Soba Noodles is light, colorful, tasty and so quick to make. In less than 30 minutes you can enjoy this dish!
Prep Time15 minutes
Cook Time15 minutes
Passive Time0 minutes
Total Time30 minutes
Servings: 4
Author: Francine Lizotte
Course: Lunch, Main Course
Cuisine: Asian, Fusion, Japanese
Keyword Chicken, Comfort Food, Dairy Free, Gluten Free, Low Sodium, One Pot Meals, Poultry, Weeknight Recipes

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.