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Chicken Soba Noodles
with carrots and cabbage

Active: 35 min Total: 35 min

Soba noodles are made from buckwheat, which isn't wheat at all, so a great gluten-free noodle. They also cook quickly! For this meal, an easy sauce gives simple chicken (or tofu), soba, carrots, and cabbage a lot of flavor. This dish can be easily made in large batches and is great for an easy lunch too. Our paleo version will be using kelp or yam noodles.

Ingredients

Servings:
4
Metric
Chicken Soba Noodles with Carrots and Cabbage:
  • Green onions - 3 stalks, chopped, white and green parts separated
  • Brown sugar - 2 tsp
  • Rice vinegar - 1 Tbsp
  • Toasted sesame oil - 1 Tbsp
  • Soy sauce, low-sodium - 1/4 cup
  • Cooking oil - 1/3 cup + 1 1/2 Tbsp
  • Chicken breasts - 1 lb
  • Buckwheat soba noodles - 1/2 lb
  • Carrots - 1 lb, grated
  • Green cabbage - 1/2 head, sliced
  • Lime - 1, juice of

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Make marinade - Chop green onions (keep white and green parts separate). Whisk together white parts of green onions, brown sugar, rice vinegar, toasted sesame oil, soy sauce, and first part of cooking oil. (Can be done up to 5 days ahead)
  2. Chicken - Slice and pour ¼ of the marinade over the chicken. Tenderize with a fork. (Can be done up to 1 day ahead)
  3. Boil noodles - Bring a saucepan of water to boil. Add soba noodles and cook according to packaged instructions. Soba noodles don’t take long to cook, so keep an eye out. After draining, spread noodles out onto a sheet pan which will keep them from sticking.
  4. Carrots / Cabbage - Prep as directed. To see how to slice cabbage in a food processor, check out this vid. (Can be done up to 5 days ahead)

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Make

  1. Heat a saute pan or a wok over medium-high heat. Add chicken and saute until cooked through, 5 to 7 minutes. Remove and set aside.
  2. Return pan to heat and add second part of cooking oil and then cabbage and carrots to heated oil. Saute until tender by still crunchy, 5 to 7 minutes.
  3. Add noodles and chicken to pan and then pour in the remainder of the sauce. Toss and finish with lime juice and green parts of green onions. Season to taste with salt and pepper (or a few drops of hot sauce).

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (57)
Gluten-free (4)
Paleo (6)
Vegetarian (12)

34 reviews

I didn't make any changes to the recipe and think it is pretty great as is. It makes a lot of food! At first, I thought I had way too many veggies but it all mixed together beautifully. I just had to transfer everything to a really BIG bowl to mix it well.

By: Jackie
Posted: Aug 14, 2014
Diet: Vegetarian
0 Helpful

Would put less sesame oil next time - and add sriracha of course!

By: Meryl
Posted: Jul 31, 2014
Diet: Original
0 Helpful

Mmmmm. Lots of left overs

By: Carrie
Posted: Apr 28, 2014
Diet: Original
0 Helpful

I only used about a 1/4 cup oil, substituted the cabbage for edamame and added water chestnuts. I added some sweet Thai Chili sauce for some spice at the end.

By: Emily
Posted: Apr 16, 2014
Diet: Original
0 Helpful

I would have cut the noodles to ¼ lb there was just too many noodles and not enough of the other stuff.

By: Julianne
Posted: Apr 16, 2014
Diet: Original
0 Helpful

I love love loved this!! Roommates weren't too fond of all the cabbage, but they were able to pick out whatever they didn't want. I would make this a million more times :) I would make more chicken than suggested next time, though. It was a little sparse on that front.

By: Jessica
Posted: Apr 15, 2014
Diet: Original
0 Helpful