Soba noodle chicken bowl
7
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Dry soba noodles (100% buckwheat)
170 g
Canola oil
2 tsp
Garlic
2 clove(s), finely chopped
Fresh ginger
2 tsp, finely grated
Skinless chicken breast
350 g, cut into 2cm pieces
Chicken stock
4 cup(s), (1L)
Shiitake mushrooms
140 g, thickly sliced
Soy sauce
¼ cup(s), (60ml)
Snow peas
125 g, cut diagonally
Frozen green peas
½ cup(s), (60g)
Baby spinach
2 cup(s), (40g)
Green shallot(s)
2 individual, finely chopped
Sesame oil
2 tsp
Instructions
1
Cook noodles following packet instructions. Drain and keep warm.
2
Meanwhile, heat canola oil in a large saucepan over medium-high heat. Cook garlic and ginger, stirring constantly, for 30 seconds or until fragrant. Add chicken and cook, stirring often, for 2 minutes or until chicken is no longer pink. Add stock, 2 cups (500ml) water, mushrooms and soy sauce. Bring to the boil. Stir in snow peas, peas and spinach and cook for 2 minutes or until snow peas are just tender. Stir in noodles. Sprinkle with shallots and serve drizzled with sesame oil.
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