Easy Dinner Idea: Soba Stir Fry

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

1. 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.
2. Thinly slice all the vegetables for the stir fry.
3. In another small bowl combine Gochujang, soy sauce, honey, the minced garlic, ginger (finely minced), and water. Set aside.
4. 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.
5. 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.
6. Add the sliced veggies and cook 2-3 minutes just until they have a glossy finish.
7. 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!