Chicken and Spring Vegetable Soba Noodle Stir-fry
It's not just a pretty and colorful bowl of noodles and vegetables. It's filled thin strips of chicken and lots of fresh spring vegetables like carrot, zucchini, shelled edamame and sugar snap peas. All of these are quickly stir-fried with green onions, fresh ginger and garlic and tossed in this ridiculously delicious miso sauce.
Ingredients
FOR THE VEGETABLES (prep):
- 4 green onions sliced into 1-inch pieces
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 2 cups sugar snap peas cut in half or thirds on an angle
- 1 medium red bell pepper sliced thin
- 3 medium peeled carrots sliced with julienne peeler
- 1 small zucchini sliced with julienne peeler
- 1 cup thawed shelled edamame or mukimame see notes
- 1/2 cup coarsely chopped fresh cilantro
FOR THE SAUCE:
- 2 tablespoons white miso paste
- 1/3 cup low-sodium tamari
- 1/4 cup low-sodium chicken broth
- 1 tablespoons peanut oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 2 tablespoons lime juice or 1 large lime
- 1/2 teaspoon sriracha
- 1/4 teaspoon white pepper
FOR THE CHICKEN:
- 1½ pound boneless skinless chicken breast halves or tenders, sliced thin - see notes
- 1 teaspoon peanut oil
- 1 tablespoon low-sodium tamari
FOR THE NOODLE BOWL:
- 1 teaspoon peanut oil or more for stir-frying
- 9 ounces soba noodles see notes
- 3 green onions sliced thin for garnish
- cilantro leaves for garnish
- extra sriracha
Instructions
- Prep the veggies ahead of time. Cover with a slightly damp paper towel and set off to the side.
- FOR THE SAUCE: In a medium bowl or liquid measuring cup; whisk together the miso, 1/3 cup of tamari, chicken broth, peanut and toasted sesame oil, honey, lime juice, sriracha and white pepper. Set off to the side.
- FOR THE CHICKEN: In a large bowl, toss the thin strips of chicken with 1 teaspoon peanut oil and 1 tablespoon tamari.
- FOR THE STIR-FRY: Bring a large pot of water to a boil. Once at a boil, add in the noodles and cook for about 5 minutes before draining and rinsing with cold water.
- Heat a teaspoon of peanut oil in a wok or large 12-inch chefs pan. Once hot, work in batches of two, add half of the chicken and cooking until it's browned and cook through, about 5 to 8 minutes total. Transfer the chicken to a medium bowl and set a side.
- To the remaining oil in the pan (add a half teaspoon more if needed) add the inch-long green onion and the ginger and garlic. Cook for 30 seconds while continuously stirring, before scooting it to the outer edge of the wok. Add in the sugar snap peas, red bell pepper, carrot and zucchini. Toss to combine and cook until the vegetables start to glisten. About 2 minutes or so.
- Add the shelled edamame, cooked chicken, soba noodles and then pour in the miso sauce. Use two wooden spoons or spatulas to toss it all together. Reduce heat to medium and cook for a few minutes, until the chicken is heated through.
- Before serving sprinkle with the chopped cilantro.
- Divide the stir-fry among shallow bowls or plates, top with thinly sliced green onions, a few extra cilantro leaves and a few drops more of sriracha.
Notes
Edamame:
If using fresh (shelled) edamame you'll need to blanch these first in boiling water, however if using frozen (thawed) edamame, you can skip the blanching and add them into the stir-fry as is.Soba Noodles:
Also, if avoiding gluten, make sure the soba noodles are made with 100% buckwheat flour.Vegetarian:
You can make this vegetarian by simply omitting the chicken and swapping water in for the chicken broth.Nutrition
Serving: 1g | Calories: 435kcal | Carbohydrates: 49g | Protein: 38g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1609mg | Potassium: 1014mg | Fiber: 5g | Sugar: 9g | Vitamin A: 6382IU | Vitamin C: 58mg | Calcium: 87mg | Iron: 4mg