Keep your new year health kick going strong with this veggie loaded Soba Stir Fry! Our friend Dzung Lewis (of Honeysuckle) is here to show us a super simple spin on soba, perfect for a weeknight dinner or leftover based lunch.
My main goal for 2016 is to maintain a healthy, balanced lifestyle. To help me do this, I came up with this yummy Soba Stir Fry that contains almost a whole pound of veggies! It's also really easy to whip up so there's no excuse for laziness.
Soba Stir Fry
Ingredients
3 chicken breast pieces
1 tbsp of soy sauce
1/2 tsp sugar
1/2 tsp sesame oil
1 onion
1 red bell pepper
1 carrot
1 cup purple cabbage
2 stalks celery
1/2 cup snow peas
1 tbsp of Gochujang
3 tbsp soy sauce
1 tbsp honey
2 cloves of minced garlic
1 small piece of ginger, finely minced
2 tbsp water
2 bundles Soba noodles
Sesame oil for frying
Instructions
- Slice the chicken breast tenders and place them in a bowl. Add the soy sauce, sugar, and sesame oil, mix and let marinade for 15 minutes.
- Thinly slice all the vegetables for the stir fry.
- In another small bowl combine Gochujang, soy sauce, honey, the minced garlic, ginger (finely minced), and water. Set aside.
- In a pot of boiling water cook the Soba noodles for 2-3 minutes just until “al dente”. Then drain and run it under cold water to stop the cooking.
- In a large wok or cast iron skillet, on high heat, add sesame oil and heat it up until it starts smoking. Then add the marinaded chicken and cook for a few minutes until fully cooked.
- Add the sliced veggies and cook 2-3 minutes just until they have a glossy finish.
- Add in the cooked Soba noodles and pour the sauce into the wok and mix everything together.
~ Dzung Lewis of Honeysuckle
Honeysuckle is a food and lifestyle YouTube channel that showcases personal style expressed through food, beauty tips, and home entertaining ideas. Make sure to follow along on Instagram!
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