One of my son’s most-requested dishes is this Quick Asian Soba Noodles dish. It’s a great go-to meal because you can get the whole thing done in about 20 minutes, and it’s healthy and delicious. Feel free to get creative with this dish too … You can make it with tofu, and change up the veggies (sometimes I add peas or green peppers) — Or even swap out what kind of noodles you use. I like to whip this up for my family when I am limited on time to cook, but want something I know they will all love.
Quick Asian Soba Noodles
- 1 8oz package soba noodles
- 3 tbsp sesame oil (divided)
- 1 clove garlic (peeled, finely chopped)
- 2 cups chicken breast (boneless, skinless, diced)
- 2 cups organic frozen mixed vegetables
- 3.5 tbsp low sodium tamari (divided)
- flaky sea salt (to taste)
Vegetables of Choice
- .5 cup edamame beans
- 1 cup chopped broccoli
- .5 cup grated or cubed carrots
- 3/4 cup diced green beans
- .5 cup chopped yellow bell peppers
- .5 cup chopped red bell peppers
Bring a large pot of salted water to a boil. Cook the soba noodles according to the package instructions. Drain and set aside.
In a wok or large nonstick saute pan over medium-high heat, add 2 tablespoons sesame oil. Add the garlic, chicken, and saute with three pinches of salt. Add the vegetables, 2 tablespoons of tamari, and cook, stirring occasionally, until the chicken is browned fully cooked and the veggies are warmed through 10-12 minutes.
Add the cooked soba noodles, the remaining sesame oil, and tamari and toss to fully coat.
Divide evenly amongst 4 bowls and serve immediately.
Tip: Get creative! Substitute your favorite vegetable medley to give this dish your own personal twist!