Best 10 Chicken Soba Noodle Toss Recipes

CHICKEN AND SOBA NOODLE STIR FRY

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

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.

CHICKEN SOBA NOODLE TOSS

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.

ROASTED CHICKEN WITH SESAME SOBA NOODLES

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.

SOBA NOODLES WITH CHICKEN AND SNAP PEAS

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.

CHICKEN SOBA NOODLES

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

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.

SESAME CHICKEN AND SOBA NOODLES

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.

ORANGE CHICKEN SOBA NOODLES RECIPE - (4.7/5)

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)

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.