This Soba Noodle Chicken Stir Fry recipe is an easy, nourishing dish and it’s oh so tasty. Its strong flavors make it a snap to get you through the chemo-taste blues. I love soba noodles in any form, in soup, cold with dipping sauce, or in stir-fry as here. In Japan, the water soba is cooked in is considered a tonic, so it makes sense here to reserve some of the liquid to use to moisten the veggies as you sauté them. It will add extra flavor too.
2. In a large sauté pan or wok, heat vegetable oil. Add chicken. Sear on both sides until brown and cooked through. Remove from pan and reserve.
3. Put the same pan back on the heat and add the carrots, onion, red pepper, ginger, garlic, and red cabbage. Stir and cook for about 5 minutes or until the vegetables are starting to soften. Add soy, sriracha, ½ cup soba water and honey to the pan. Stir to combine with the vegetables. Add chicken and heat through.
4. In a separate small nonstick pan, spray with cooking spray and heat on medium. Once hot add eggs. Scramble the eggs. You can do this ahead of time. Once cooked break up the eggs with wooden spoon and add to the pan with the vegetables.
5. Add soba noodles and sesame oil to the pan with the vegetables along with a little more soba water if it looks dry. Stir gently to combine with sauce until all ingredients are warmed.
Ally Zeitz, Drexel Food Lab
Ann’s Tips and Tricks
Soba noodles are quick and delicious! They come in different sizes, from fettuccine size to very thin sticks, so read the packet cooking instructions carefully and cook about 30 seconds less than directed otherwise they may break up when you stir them into the chicken and veggies.
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