Photo of Soba Chicken Noodle Bowl by WW

Soba Chicken Noodle Bowl

Total Time
35 min
10 min
15 min


Uncooked soba noodles (100% buckwheat)

6 oz

Canola oil

2 tsp(s)

Garlic clove(s)

2 clove(s), large, finely chopped

Ginger root

2 tsp(s), grated, peeled

Uncooked boneless skinless chicken breast(s)

12 oz, cut into 3/4-inch chunks

Fat-free reduced sodium chicken broth

4 cup(s)


2 cup(s)

Fresh shiitake mushroom

5 oz

Low sodium soy sauce

4 tbsp(s)

Snow peas

½ cup(s), trimmed and cut diagonally into 1/2-inch-wide strips

Frozen baby peas

2 cup(s), thawed

Fresh baby spinach

2 cup(s)

Uncooked scallion(s)

2 medium, finely chopped

Dark sesame oil

2 tsp(s)


  1. Cook noodles according to package directions. Drain and keep warm.
  2. Meanwhile, heat oil in large Dutch oven over medium-high heat. Add garlic and ginger and cook, stirring constantly, until fragrant, 30 seconds. Add chicken and cook, stirring often, until chicken is no longer pink, 2 minutes.
  3. Add broth, water, mushrooms, and soy sauce. Cover and bring to boil. Stir in snow peas, baby peas, and spinach and cook until snow peas are crisp-tender, about 2 minutes. Stir in noodles. Ladle soup evenly into 6 bowls. Sprinkle evenly with scallions and drizzle with sesame oil.
  4. Serving size: about 2 cups


Look for thin soba buckwheat noodles in the Asian aisle of supermarkets and natural food stores or in Asian grocers.