If you’re looking for a balanced and comforting meal that’s fast enough for a weeknight, chicken soba is the answer. Made with buckwheat soba noodles, lean chicken, and fresh vegetables, this dish comes together in under 30 minutes and packs in flavor without being heavy.
Soba noodles, a staple in Japanese cuisine, are naturally gluten-free (check the label to be sure) and made primarily from buckwheat flour. They have a slightly nutty flavor and a chewy texture that pairs beautifully with savory sauces and stir-fried ingredients. Plus, they cook in just a few minutes, making them perfect for quick meals.
For this recipe, start by boiling the soba noodles and rinsing them under cold water to stop the cooking process and prevent clumping. Meanwhile, sauté sliced chicken breast in a bit of oil until golden and cooked through. Add in thinly sliced vegetables like carrots, bell peppers, cabbage, or snap peas, whatever you have on hand works well.
The sauce is where the magic happens. A simple mix of soy sauce, sesame oil, rice vinegar, garlic, and ginger creates a rich umami base. You can also add a bit of honey or brown sugar for balance and a dash of chili flakes if you like a little heat.
Once everything’s cooked, toss the noodles back into the pan with the chicken and veggies, pour over the sauce, and stir until everything is coated and warmed through. Top with sliced green onions, sesame seeds, or a drizzle of sriracha for extra flavor.
This chicken soba recipe is endlessly adaptable and great for using up leftovers. It’s also light yet filling, making it ideal for lunch or dinner. Serve warm or enjoy it chilled the next day, either way, it’s a flavorful and satisfying way to eat well without spending hours in the kitchen.
Ingredients
- 2 chicken breasts thinly sliced
- 6 ounces soba noodles
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp honey
- 2 cloves garlic minced
- 1 tsp ginger grated
- 2 Green onions thinly sliced
- 2 tbsp sesame seeds for garnish
Instructions
- Cook the soba noodles according to package instructions. Drain and set aside.
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, minced garlic, and grated ginger.
- Heat a large skillet over medium heat. Add the chicken slices and cook until no longer pink, about 5-6 minutes.
- Add the cooked soba noodles to the skillet and pour the sauce over them. Stir until everything is well coated and heated through.
- Remove from heat and garnish with sliced green onions and sesame seeds.
- Serve hot and enjoy!