Hearty soba noodles, chicken and veggies make for a quick one dish dinner. I like to add mushrooms when I have them on hand.
Ingredients
- 8 ounces uncooked japanese soba noodles
- 2 tablespoons sriracha chili sauce
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 2 tablespoons canola oil, divided
- 4 cups shredded cabbage
- 2 medium carrots, thinly sliced
- 1 medium sweet red pepper, julienned
- 1 medium onion, halved and thinly sliced
- 2 garlic cloves, minced
- 2 teaspoons minced fresh gingerroot
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
Instruction
- Cook noodles according to package directions. In a small bowl, whisk soy sauce, Sriracha, honey and sesame oil.
- In a large skillet, heat 1 tablespoon canola oil over medium-high heat. Add cabbage, carrots, red pepper and onion. Cook and stir until vegetables are crisp-tender, 3-5 minutes. Add garlic and ginger; cook and stir 1 minute longer. Remove vegetables to a large bowl.
- In same skillet, heat remaining 1 tablespoon canola oil over medium heat. Add chicken; cook and stir until chicken juices run clear, 5-7 minutes. Add vegetable mixture back to skillet. Stir in soy sauce mixture. Drain noodles; add to skillet and toss to coat.
