Best 10 Chicken And Scallion Soba Recipes

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Chicken and scallion soba is a classic Japanese dish that combines tender chicken, aromatic scallions, and thin buckwheat noodles in a flavorful broth. This wholesome meal is not only delicious but also versatile, allowing you to customize it with various ingredients and sauces to suit your taste preferences. Whether you prefer a simple, delicate broth or a bold, savory one, this article will guide you through the process of creating a delectable chicken and scallion soba that will tantalize your taste buds and leave you craving for more.

Let's cook with our recipes!

SOBA NOODLE SALAD WITH CHICKEN AND SCALLIONS



Soba Noodle Salad with Chicken and Scallions image

Soba is made from buckwheat, a gluten-free grain, so it's good for people with celiac disease. Some brands of soba also contain wheat -- check the ingredient list.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 10

3/4 pound gluten-free soba (Japanese buckwheat noodles)
1/4 cup gluten-free soy or tamari sauce
2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 teaspoon sugar
1 garlic clove, minced
1 teaspoon finely grated peeled fresh ginger
3/4 pound shredded cooked chicken
6 scallions, thinly sliced
2 1/4 cups thinly sliced red cabbage

Steps:

  • In a large pot of boiling water, cook soba according to package instructions. Meanwhile, in a large bowl, combine soy sauce, vinegar, oil, sugar, garlic, and ginger.
  • Drain soba, rinse with cold water, and drain again. Transfer to bowl with soy mixture and toss. Add chicken, scallions, and cabbage and toss to combine.

Nutrition Facts : Calories 505 g, Fat 8 g, Fiber 5 g, Protein 38 g

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 AND SCALLION SOBA



Chicken and Scallion Soba image

Provided by Nina Simonds

Categories     lunch, main course

Time 45m

Yield 6 servings

Number Of Ingredients 8

1 1/4 pounds boned chicken breast, skin removed
5 tablespoons soy sauce
1 1/2 tablespoons sake
1 tablespoon minced ginger root
6 to 8 scallions, ends trimmed
3/4 pound dried soba noodles
4 cups dashi (see Step 1 in recipe above)
1/4 cup mirin (sweetened rice wine)

Steps:

  • Using a sharp knife, remove any fat or gristle from the chicken. Cut along the length into thin strips about 1/4 inch wide. Cut crosswise into pieces about 1/2 inch long. Place the pieces in a bowl, and add 2 tablespoons of soy sauce plus the sake and the ginger root. Toss lightly to coat, and set aside.
  • Cut the scallions on the diagonal into 1/2-inch lengths and set aside, reserving the green sections from 4 scallions. Finely mince the green sections, and set aside.
  • In a large pot, heat 3 quarts of water for the noodles. Scatter the noodles over the surface. Once the water reaches a boil, cook for 5 to 6 minutes, or until just tender. Drain the noodles in a colander, and rinse under cold running water to remove the starch. Drain again, and divide noodles among six large soup bowls.
  • In another pot, combine the dashi, mirin and remainder of the soy sauce, and heat to a gentle boil. Add the chicken pieces, and cook about 5 to 7 minutes, until the chicken is tender. Skim off any impurities from the top. Add the scallion sections, and continue cooking for 1 minute.
  • Apportion the mixture over the noodles. Sprinkle with the minced scallion greens, and serve immediately.

Nutrition Facts : @context http, Calories 409, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 11 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 3 grams, Sodium 1487 milligrams, Sugar 0 grams, TransFat 0 grams

CHICKEN SOBA NOODLE SOUP



Chicken Soba Noodle Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 pound small skinless, boneless chicken thighs
6 cups low-sodium chicken broth
6 slices fresh ginger, lightly smashed, plus 1 tablespoon finely grated
2 scallions, whites cut into 2-inch pieces and greens thinly sliced
Kosher salt and freshly ground pepper
1 cup sugar snap peas
3 carrots
1 9.5-ounce package soba noodles
4 ounces sliced shiitake mushrooms
1/4 cup low-sodium soy sauce
2 tablespoons fresh lemon juice
Shichimi togarashi (Japanese seasoning) or Asian chili sauce, for topping

Steps:

  • Bring a large pot of water to a boil. Meanwhile, combine the chicken thighs, chicken broth, sliced ginger, scallion whites, 3/4 teaspoon salt and a few grinds pepper in a large saucepan. Cover and bring to a simmer over medium-high heat, about 8 minutes. Uncover and gently simmer until the chicken is cooked through, 5 to 10 more minutes.
  • While the chicken cooks, trim the snap peas and thinly slice. Peel the carrots and halve lengthwise, then thinly slice.
  • Add the soba noodles to the boiling water and cook as the label directs. Drain and rinse under warm water, then vigorously shake off the water. Divide among bowls.
  • Using tongs, remove the chicken to a plate. Discard the ginger and scallions from the broth and skim off any foam. Shred the chicken and return to the broth. Add the shiitakes and carrots, return to a simmer and cook until the vegetables are tender, about 3 minutes. Stir in the soy sauce and lemon juice; season with salt and pepper. Stir in the snap peas.
  • Ladle the soup over the noodles. Top with the scallion greens and grated ginger; sprinkle with shichimi togarashi.

SCALLION CHICKEN AND SOBA NOODLES (WW)



Scallion Chicken and Soba Noodles (Ww) image

Make and share this Scallion Chicken and Soba Noodles (Ww) recipe from Food.com.

Provided by lazyme

Categories     Chicken Thigh & Leg

Time 28m

Yield 4 serving(s)

Number Of Ingredients 10

2 teaspoons vegetable oil
10 ounces boneless skinless chicken thighs, cut into 1/2 inch pieces
1 medium red bell pepper, seeded and diced
1 tablespoon fresh gingerroot, chopped pared
3 garlic cloves, minced
4 cups watercress, stemmed
1 1/2 cups scallions, thinly sliced
6 ounces buckwheat soba noodles, cooked and drained
3 tablespoons mirin
2 tablespoons low sodium soy sauce

Steps:

  • In large skillet, heat oil; add chicken.
  • Cook over medium-high heat, stirring frequently, 3 minutes, until chicken is lightly browned.
  • Add red pepper to chicken; cook, stirring frequently, 3 minutes.
  • Stir in ginger and garlic; cook, stirring frequently, 30 seconds longer.
  • Add watercress and scallions ; cook, stirring frequently, until watercress is wilted and scallions are tender.
  • Add noodles; cook, tossing constantly, 2 minutes.
  • Stir in mirin and soy sauce; cook until heated through.
  • EACH SERVING PROVIDES: 1/2 Fat; 3 1/4 Vegetables; 2 Proteins; 2 Breads; 15 Optional Calories.
  • PER SERVING: 306 Calories; 22 g Protein; 6 g Fat; 42 g Carbohydrate; 97 mg Calcium; 614 mg Sodium; 59 mg Cholesterol; 2 g Dietary Fiber, 6 points.

Nutrition Facts : Calories 287.8, Fat 5.6, SaturatedFat 1.1, Cholesterol 59.3, Sodium 757.4, Carbohydrate 39.3, Fiber 1.9, Sugar 2.5, Protein 22.6

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

MINT AND SCALLION SOBA NOODLES



Mint and Scallion Soba Noodles image

Categories     Pasta     Mint     Summer     Soy Sauce     Gourmet

Yield Makes 6 servings

Number Of Ingredients 8

12 oz dried soba noodles (Japanese buckwheat noodles)
1/3 cup rice vinegar (not seasoned)
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 1/4 teaspoons sugar
3/4 teaspoon salt
1/2 cup chopped fresh mint
1 1/2 cups thinly sliced scallions (1 1/2 bunches)

Steps:

  • Cook noodles in a large pot of boiling water until just tender, about 5 minutes, then drain in a colander. Rinse under cold water to stop cooking, then drain well.
  • While noodles are cooking, stir together vinegar, oil, soy sauce, sugar, and salt until sugar is dissolved.
  • Toss noodles with dressing, mint, and scallions.

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

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

SOBA WITH CHICKEN AND PEANUT SAUCE



Soba with Chicken and Peanut Sauce image

Categories     Chicken     Garlic     Nut     Onion     Pasta     Soy     Vegetable     Quick & Easy     Dinner     Lunch     Peanut     Gourmet     Dairy Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1 pound chicken cutlets or tenders
1 pound soba noodles
1/2 seedless cucumber (usually plastic-wrapped)
2/3 cup creamy peanut butter (not natural)
1/4 cup soy sauce
1 tablespoon Asian sesame oil
2 teaspoons Chinese chile garlic paste (preferably Lan Chi) or Sriracha (Southeast Asian chile sauce) plus additional for serving
1/4 cup chopped scallions
Special Equipment
an adjustable-blade slicer with 1/4-inch julienne blade

Steps:

  • Cut chicken into 1/2-inch-wide strips, then cook in a 5- to 6-quart pot of boiling salted water , stirring occasionally, until just cooked through, 1 to 2 minutes. Transfer chicken with a slotted spoon to a bowl (drain any excess liquid), reserving water in pot.
  • Return water to a boil, then cook noodles, stirring occasionally, until just tender, 4 to 8 minutes. Reserve 3/4 cup noodle-cooking water and drain noodles in a colander. Rinse noodles under cold water to stop cooking, then drain well.
  • While noodles cook, cut cucumber lengthwise into julienne strips, slicing until you reach core, then rotating cucumber a quarter turn, continuing to slice and rotate until left with nothing but core. Pat dry.
  • Whisk together peanut butter, soy sauce, sesame oil, chile paste, and reserved cooking water until smooth.
  • Divide noodles among large serving bowls. Spoon about 1/4 cup peanut sauce over noodles in each bowl, then divide chicken, cucumber, and scallions among bowls. Serve immediately with remaining sauce and additional chile paste. Stir noodles just before eating.

Tips:

  • Use high-quality soba noodles. The best soba noodles are made with 100% buckwheat flour and have a slightly nutty flavor. Look for soba noodles at Asian grocery stores or online.
  • Cook the soba noodles according to the package instructions. Soba noodles are typically cooked in boiling water for 5-7 minutes, or until they are tender but still firm.
  • Rinse the soba noodles with cold water after cooking. This will help to remove the excess starch and prevent the noodles from sticking together.
  • Use a variety of vegetables in your soba salad. Some good choices include shredded carrots, cucumber, red cabbage, and bell pepper.
  • Make a flavorful dressing for your soba salad. A simple dressing made with soy sauce, rice vinegar, sesame oil, and ginger is a good option.
  • Top your soba salad with your favorite toppings. Some good choices include grilled chicken, shrimp, tofu, or hard-boiled eggs.

Conclusion:

Soba noodle salad is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is a good source of protein, carbohydrates, and fiber. Soba noodle salad is also a good way to use up leftover chicken or vegetables. With its many variations, there is sure to be a soba noodle salad recipe that everyone will enjoy.

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