Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Active: 35 min Total: 35 min
Cuisines

Ingredients

Metric
Servings:
4
Chicken Soba Noodles with Carrots and Cabbage:
  • Green onions - 3 stalks , chopped, white and green parts separated
  • Maple syrup - 2 tsp
  • Vinegar, rice - 1 Tbsp
  • Oil, toasted sesame - 1 Tbsp
  • Bragg's / Coconut aminos - 1/4 cup
  • Oil, cooking - 1/3 cup + 1 1/2 Tbsp
  • Chicken breasts - 1 lb
  • Kelp or yam noodles - 1/2 lb ((<a href="http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=kelp%20noodles&sprefix=kelp+,aps&rh=i:aps,k:kelp%20noodles" target="blank">Like these</a>))
  • Carrots - 1 lb , grated
  • Green cabbage - 1/2 head , sliced
  • Limes - 1 , juice of

Prep

  1. Make marinade - Chop green onions (keep white and green parts separate). Whisk together white parts of green onions, maple syrup, rice vinegar, toasted sesame oil, aminos, 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. Kelp or yam noodles - These noodles typically come ready to use after rinsing and draining but do read the package instructions just in case.
  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)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

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 kelp or yam 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).

Reviews

Ratings


0 reviews