Spicy Chicken Soba Noodles
Spicy Chicken Soba Noodles is a dairy free recipe with 4 servings. One portion of this dish contains roughly 21g of protein, 7g of fat, and a total of 280 calories. For $4.01 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. Head to the store and pick up broccoli, onion, sesame oil, and a few other things to make it today. 5002 people have made this recipe and would make it again. It is brought to you by The Lemon Bowl. It works well as a rather pricey main course. From preparation to the plate, this recipe takes about 25 minutes. Overall, this recipe earns an amazing spoonacular score of 97%. If you like this recipe, take a look at these similar recipes: Spicy Peanut and Chicken Soba Noodles, Soba Noodles & Chicken with Spicy Peanut Sauce, and Sweet & Spicy Gluten Free Soba Noodles & Chicken.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
2 c broccoli - cut in florets
8 oz chicken breast - cut in ½ in cubes
1 Tbs chili garlic sauce (optional)
8 oz soba noodles - cooked
1 Tbs fresh ginger - minced
2 cloves garlic - minced
1 c green peas - fresh or frozen
2 Tbs hoisin sauce
2 Tbs soy sauce - low sodim
1 medium onion - diced
1 Tbs peanut oil (or canola)
1 red pepper - seeded and diced
1 Tbs rice vinegar.jpg)
½ c scallions - garnish
1 tsp sesame oil
1 c shiitake mushrooms - sliced
Equipment:
whisk
bowl
frying pan
wok
Cooking instruction summary:
Prepare soba noodles according to package directions and set aside.Meanwhile, blanch broccoli and peas (if using fresh) in boiling salty water for 3 minutes.In a small bowl, whisk together sauce: hoisin, soy, sesame oil, rice vinegar and chili garlic paste; set aside.When broccoli and peas turn bright green, from boiling water and submerge in a bowl of ice water to stop the cooking process. (This keeps veggies bright and crisp, not brown and mushy.) Note: If using frozen peas, simply thaw and skip this step.Next, heat oil over medium-high heat in a large wok or deep pan.Add cubed chicken breast and cook until browned, about 7-8 minutes; remove from pan and set aside.To the hot pan, add onion and cook 4 minutes.Stir in garlic, ginger and red pepper; cook additional 2 minutes.Add cooked broccoli, peas, mushrooms and reserved chicken breast.Pour in sauce and reserved noodles and cook for 2 minutes. Serve with fresh scallions.
Step by step:
1. Prepare soba noodles according to package directions and set aside.Meanwhile, blanch broccoli and peas (if using fresh) in boiling salty water for 3 minutes.In a small bowl, whisk together sauce: hoisin, soy, sesame oil, rice vinegar and chili garlic paste; set aside.When broccoli and peas turn bright green, from boiling water and submerge in a bowl of ice water to stop the cooking process. (This keeps veggies bright and crisp, not brown and mushy.) Note: If using frozen peas, simply thaw and skip this step.Next, heat oil over medium-high heat in a large wok or deep pan.
2. Add cubed chicken breast and cook until browned, about 7-8 minutes; remove from pan and set aside.To the hot pan, add onion and cook 4 minutes.Stir in garlic, ginger and red pepper; cook additional 2 minutes.
3. Add cooked broccoli, peas, mushrooms and reserved chicken breast.
4. Pour in sauce and reserved noodles and cook for 2 minutes.
5. Serve with fresh scallions.
Nutrition Information:
covered percent of daily need
