Quick, easy, and we always love using a wok!
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
Ingredients
- 1 8 oz. 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
- 1/2 cup edamame beans
- 1 cup chopped broccoli
- 1/2 cup grated or cubed carrots
- 3/4 cup diced green beans
- 1/2 cup chopped yellow bell peppers
- 1/2 cup chopped red bell peppers
Instructions
- 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 of sesame oil. Add the garlic, chicken, and saute with three pinches of salt.
- Add the vegetables, and 2 tablespoons of tamari, and cook, stirring occasionally, until the chicken is browned fully cooked and the veggies are warmed for 10-12 minutes.
- Add the cooked soba noodles, the remaining sesame oil, and tamari and toss to fully coat.
- Divide evenly among 4 bowls and serve immediately.
- Tip: Get creative! Substitute your favorite vegetable medley to give this dish your twist!
Enjoy!
Making this recipe? Be sure and share it with us on the WOT Instagram or Facebook!
