The Best Wok Seared Chicken and Soba Noodles

You guys! I absolutely love this dish. It’s The Best Wok Seared Chicken and Soba Noodles. I used to order something similar at a restaurant near me but they took it off the menu. I was so000 bummed. I have been craving it ever since so I finally made my own version.

This is a colorful, spicy, veggie, chicken and noodley dish. The sauce is the bomb! I added some chili paste (sambal oelek) to the sauce. Chili paste can be found in the Asian aisle of your supermarket. It adds a pop of spice. I love spicy food but if you aren’t a fan of spicy, either don’t add the chili paste or add only 1 teaspoon for a little spice.

It’s all cooked in one wok or pan and it takes about 40 minutes to make. What?! Isn’t that the best. Happy dance for less dishes to clean! Woot!

Ingredients To Make The Best Wok Seared Chicken and Soba Noodles:

Soba Noodles
Canola Oil
Sesame Oil
Boneless Chicken Breasts
Garlic Cloves
Fresh Ginger
Red Pepper
Green Onions
Shelled Edamame
Green Cabbage
Carrots
Sesame seeds, either toasted or black

For the Sauce:

Low Sodium Soy Sauce
Hoisin Sauce
Sesame Oil
Mirin (Rice Vinegar + 1/2 teaspoon Granulated Sugar can be substituted for Mirin)
Chili Paste

I love the versatility of this dish. You can add more or less veggies than the recipe calls for or different veggies depending on what you prefer. I added red peppers and green onions. Even though I’m not usually a big fan of peppers (see my post about Spicy Shakshuka), they add a nice somethin’ somethin’ to the dish.

I also added green cabbage, edamame and shredded carrots.

How To Make The Best Wok Seared Chicken and Soba Noodles:

The key to this dish being cooked quickly is to have everything prepared before you begin cooking. Make sure all your chicken and veggies are cut and set aside. Mince the garlic and ginger. Have the oils at the ready. Once, the wok or pan you are using is hot, the fun begins. Everything cooks in stages but it will all cook fairly quickly.
Prepare soba noodles according to package directions, drain and set aside.
While the soba noodles are cooking, in a small bowl, whisk together soy sauce, hoisin sauce, sesame oil, mirin and chili paste. Set aside.
Heat canola and sesame oil, over high heat in a large wok or deep pan. Add the cubed chicken breast and cook about 7-8 minutes until done. Remove chicken from the pan and set aside.
Next, add the red pepper and green onions to the wok/pan that the chicken was just cooked in. Cook and stir occasionally about 5 minutes until red pepper and green onions have char marks. The char adds a nice flavor.
Add cabbage, carrots and edamame to the pan. Add salt and pepper. The soy sauce is low sodium so you can use salt and pepper as needed. Stir for 3 minutes until the veggies are all cooked but not mushy. The veggies should be crisp and bright still.
Stir in garlic and garlic. Cook 2 more minutes.
Move all the veggies to the side edges of the wok/pan creating a hole in the middle. Put the noodles in the hole. Don’t move the noodles. Let the heat sear the noodles before mixing the veggies and noodles together. Let the noodles sit without touching them for 2 – 3 minutes. This will add a bit of crunch to the noodles.
Add the cooked chicken and pour in sauce. Stir everything until well combined and cook for 2 minutes.
Top with sesame seeds.

Substitutions and/or Additions:

Extra Firm Tofu can be used instead of chicken. Drain the water out of the tofu before using by wrapping the tofu in a dish towel and places a heavy pan on top of it. Let sit for at least 10 minutes. Once drained, cube the tofu into one inch pieces. Cook the tofu in oil (step 4) on high for 5-6 minutes or until the edges are browned and crisp.
Broccolini would be an excellent addition to this dish.
Cashews would be quite yummy, too. Cashews could be added to the dish at the same time as the chicken.
1 Tablespoon of Rice Wine Vinegar + 1/2 teaspoon of granulated sugar can be used in place of Mirin. Mirin is a sweeter than Rice Wine Vinegar so the sugar must be added to cut out the acidity of the vinegar.

This is so darn delicious! I hope you like it as much as I do. If you made changes to the recipe, please let me know. I’m always curious to see what you do or don’t like in a recipe.

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