Chicken Stir-Fry with Soba Noodles
This is one of them recipes you want to keep in your back pocket for when you want to impress (which your prefer to be something healthy and easy to make) or as one of your regular meals.
Its a quick and flavourful, satisfying chicken stir-fry containing 3 of your 5 a day plus superfoods like ginger, which makes the dish a no brainer for a healthy regular weekly meal.
The vegetables can also be swapped each time to add versatility to the recipe or to use up any left over vegetables and avoid wastage.
Time taken: 30 minutes plus marinading time
Chicken Marinade (30+ minutes)
• 1 Skinless Chicken breast, Finely sliced
•2 tbsp Light Soya Sauce
•1 tbsp Dark Soya Sauce
• 3 Garlic, minced
• 15g Ginger, minced
• 2 Chilli, finely sliced
• 60ml Light soya sauce
• 20ml Dark Soya
• 20ml Rice wine vinegar
• 20ml Mirin
For best results marinade the chicken overnight in the refrigerator
Mirin can be swapped with 20ml of sake plus 15g of sugar
• 250g Soba noodles
• Vegetable Oil
• 125g Green beans
• 1 Pak choi, washed & sliced
• 1 Red onion, finely sliced
• 1 Red pepper, sliced
• 1 Spring onions, sliced
• 1 handful of Coriander, to garnish
• Sesame seeds
Place the chicken marinade ingredients into a mixing bowl or plastic bag and mix thoroughly. Cover and marinate in the fridge for at least 30 minutes.
In a mixing bowl lightly whisk together all ingredients from the ‘Stir-Fry sauce’ section and set aside.
Bring a large pot of generously salted water to the boil and cook the noodles until al dente. Drain and place to the side.
Heat a wok over a medium heat for 1-2 minutes or until complete hot and almost smoking and add the oil. Add the chicken and any marinade from the bowl and stir fry for 3-4 minutes, until all the meat is golden.
Add the green beans, pan choi, red onion, red pepper and the white part of the spring onion and stir fry for a further 2-3 minutes (add a teaspoon of water if the wok gets to hot and starts to burn).
Add the stir-fry sauce and stir constantly for 5 seconds. Add the noodles and stir fry until hot.
Serve fresh from the wok with a sprinkle of sesame seeds, spring onion and coriander.