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.

Chicken Noodles 2.jpg
Chicken Noodles.jpg

Overall

Serves: 2
Time taken: 30 minutes plus marinading time
Difficulty: Easy

Ingredients

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

Stir-Fry Sauce

• 60ml Light soya sauce
• 20ml Dark Soya
• 20ml Rice wine vinegar
• 20ml Mirin

Ingredient Notes

  • For best results marinade the chicken overnight in the refrigerator

  • Mirin can be swapped with 20ml of sake plus 15g of sugar

Stir Fry

• 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

Method

Chicken Marinade

  1. 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.

Stir-Fry Sauce

  1. In a mixing bowl lightly whisk together all ingredients from the ‘Stir-Fry sauce’ section and set aside.

Stir Fry

  1. Bring a large pot of generously salted water to the boil and cook the noodles until al dente. Drain and place to the side.

  2. 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.

  3. 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).

  4. Add the stir-fry sauce and stir constantly for 5 seconds. Add the noodles and stir fry until hot.

  5. Serve fresh from the wok with a sprinkle of sesame seeds, spring onion and coriander.

Jack SlobodianComment