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Photo of Soba noodle chicken bowl by WW

Soba noodle chicken bowl

7
Points® value
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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