Every day of existence is a struggle to not eat Chinese takeout. I literally could eat chicken fried rice for the rest of my life. But that’s obviously not an option so I decided to try my hand at coming up with a healthier alternative to takeout. The great thing about these recipes are a) they are really easy because you basically throw everything in one pan and call it a day and b) you can add every vegetable under the sun and be all healthy and junk.
So if you’re craving some Soba Noodles right now, check out this bad boy. It’s super quick, guilt-free, and really delicious.
2 servings | 400 calories | 12 g fat | 34 g protein
- 3 oz soba (buckwheat) noodles
- 3 tsp hot chili oil
- 2 tbsp garlic black bean sauce
- 1/2 cup low-fat chicken broth
- 1 large green bell pepper
- 2 medium carrots
- 1 cup mushrooms
- 1/2 cup red onions
- 1/2 head red cabbage (small)
- 1-inch piece ginger root
- 6-7 oz boneless, skinless chicken breast
- 1 bunch fresh basil leaves
- Begin by slicing the chicken breast, bell pepper, carrots, mushrooms, onions, and red cabbage. I decided to slice them length-wise so that they move better with the noodles and cook at a similar rate to each other. Slicing vegetables is serious business.
- Heat up a large skillet and add the chili oil (you can use any other type of oil but it’s noticeably better with this kind). Next, add the chicken breast strips and a sprinkle of salt. Grate the ginger root over the chicken and cook on medium heat for 5-8 minutes, or until the chicken is cooked through.
- Add the onions to the pan and cook with the chicken for 3-4 minutes or until the onions are soft and browned. Next add the bell peppers, carrots, and mushrooms. Cook the vegetables for 5-7 minutes on medium-high heat to soften the vegetables.
- While the vegetable cook, boil a pot of water. Once the water is boiling add the soba noodles to the pot with a pinch of salt and a tiny bit of oil (I used olive oil); this will prevent the noodles from sticking to each other and getting mushy. Cook the noodles for 6 to 7 minutes, mix in the boiling water. Drain the noodles and immediately run the colander under hot water.
- Get back to the skillet and the garlic black bean sauce with chicken broth. You can mix these two things in a bowl first and then toss them in with the chicken and vegetables. Make sure everything is coated well with the sauce.
- Add the noodles into the pot and finally, toss in the red cabbage. Lower the heat to medium and put a lid on the skillet to soften the cabbage; this shouldn’t take any more than 2-3 minutes.
- Finally, cut up the basil in strings and add them to the noodles. Turn off the skillet so that the basil is fresh and green.
- Serve your soba noodles with a cold beer!