Soba Noodles with Chicken, Mushroom and Vegetables in Peanut Sesame Sauce

In the mood for noodles this week? Try out this one pot soba noodle with chicken and vegetables in peanut sesame sauce.

Why soba noodles? Short answer is it’s what I had in my kitchen. You can use other noodles that you have at hand.

Soba is made of buckwheat which is unrelated to wheat. Although buckwheat is gluten-free, most soba noodles sold at stores contain wheat. Make sure to check the ingredients list when buying soba noodles. Traditionally, it’s served cold and eaten by dipping into a sauce. It’s a good source of carbohydrates and it has protein too. It’s also cooks fast - only 4-5 minutes!

Checkout the video on our instagram page: @solfitcw

Soba Noodles with Chicken, Mushroom, and Vegetables in Peanut Sesame Sauce

Total time: 60 minutes

Servings: 6-8 people

Ingredients:

• 6 bundles of soba noodles or whole package (300g)
• 2 lbs chicken breast tenders
• 2 medium carrots, julienned (174g)
• 2 medium bell peppers, thinly sliced (288g)
• 1 8-oz pack mushroom (242g)
• 3 cups fresh/frozen broccoli (284 g)
• 1/2 onion (91g) Peanut sauce:
• 3 tbsp peanut butter
• 3 tbsp lower sodium soy sauce
• 1 tbsp tahini
• 1 tbsp mirin *optional
• 1 tbsp shaoxing wine *optional
• Salt to taste

Instructions:

1. Follow cooking instructions for soba noodles and set aside in a strainer/bowl. Tip: cook for 4 minutes and check doneness. Overcooking makes soba noodles mushy.
2. Chop chicken into bite sized pieces. Turn stovetop to medium heat. Once heated, add 1/2 tbsp canola oil on a skillet. Sear chicken on pan for 2-3 minutes on each side. Set aside on a paper towel-lined plate or tray. Tip: make sure the pan is heated well before adding oil. About 1-2 minutes.
3. Add 1/2 tbsp canola oil on the same skillet. Cook onions until translucent then add garlic. Cook onions until golden in color.
4. Cook the vegetables in this order: broccoli (if using raw; if using frozen then add last), bell peppers, carrots, and mushrooms. Wait 1-2 minutes before adding the next vegetable. Tip: cut vegetables to similar size and thickness to ensure similar cooking time.
5. Add the chicken and stir well. Heat for about 2-3 minutes. Remove from heat.
6. Combine all sauce ingredients in a bowl. Add salt to your liking.
7. In a large bowl, add half of the vegetables, half of the soba noodles and half of the peanut sauce. Stir mixture well. Then add the remaining into the bowl. Stir again until sauce is well incorporated. Tip: Soba noodles tend to get sticky. Rinse in water to loosen up the noodles before incorporating with the vegetables and sauce.
8. If desired, serve with suggested toppings below.

Suggested toppings: sesame seeds, nuts, scallions, egg (fried or soft-boiled), sambal chili sauce

Nutrition per serving (242 grams)

Calories: 354 kcal
Carbohydrates: 35 g
Dietary Fiber: 5 g
Protein: 36 g
Total Fat: 13 g
Sodium: 332 mg
Potassium: 602 mg