Soba noodle chicken bowl
7
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
100% buckwheat soba noodles, dry
170 g
Sunflower Oil
2 teaspoon(s)
Garlic
2 clove(s), finely chopped
Root Ginger
2 teaspoon(s), finely grated
Chicken breast, skinless, raw
350 g, cut into 2cm pieces
Chicken stock cube(s)
1 cube(s), 1 litre stock
Mushrooms
140 g, shiitake, thickly sliced
Soy Sauce
60 ml
Mange-tout
125 g, cut diagonally
Peas, frozen, boiled
60 g
Spinach
40 g
Spring Onions
2 medium, finely chopped
Sesame Oil
2 teaspoon(s)
Instructions
1
Cook the noodles according to pack instructions. Drain and keep warm.
2
Meanwhile, heat the oil in a large pan and set over a medium high heat. Add the garlic and ginger, cook for 30 seconds. Add the chicken and cook for 2 minutes until no longer pink.
3
Add 1 litre chicken stock, 500ml water, mushrooms and soy sauce. Cover and bring to the boil. Stir in the mangetout, peas, and spinach and cook for 2 minutes. Stir in the noodles. Ladle into 6 bowls, garnish with the chopped spring onions and drizzle with the sesame oil.
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