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Peanut Chicken With Soba Noodles

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Peanut Chicken With Soba Noodles
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This recipe for Peanut Chicken With Soba Noodles is loaded with leafy greens, edamame, and crunchy peanuts.

Finished with a delicious, lightly sweet peanut and soy sauce, it tastes great hot or cold.

It’s a great make-ahead recipe for healthy meal prep.

And if you haven’t prepped ahead, this quick dinner can be thrown together in about 30 minutes (less, if you cook the chicken and make the sauce and while the noodles boil).

While soba can refer to any kind of thin noodle in Japan, the word is strictly translated as “buckwheat.” Why use buckwheat noodles?

They can be a good source of manganese and thiamin and protein. These noodles cook quickly and like their Italian counterparts are delicious when served slightly al dente.

If these light-brown, speckled noodles aren’t carried by your local grocer, they can be found in most Asian markets, specialty food stores, and online retailers.

Buckwheat noodles can be served in dry dishes, soups, or cold as salads.

Peanut Chicken with Soba Noodles
4.16 from 52 votes
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Peanut Chicken With Soba Noodles

Perfect for lunch or dinner, this soba noodles dish is loaded with vegetables and crunchy peanuts in a delicious peanut and soy sauce. Enjoy hot or cold!

Course Main Course
Cuisine Japanese, Thai
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Servings 4 servings
Calories 293 kcal
Author BODi

Ingredients

  • ½ cup low-sodium organic chicken broth
  • 1 Tbsp. all-natural peanut butter
  • 1 Tbsp. reduced-sodium soy sauce
  • 1 Tbsp. raw honey
  • 2 cloves garlic, finely chopped
  • 1 thin slice fresh ginger, peeled, finely chopped
  • 1 tsp. coconut oil
  • 12 oz. raw chicken breast, boneless, skinless, cut into 2-inch pieces
  • ½ medium onion, thinly sliced
  • 2 cups fresh spinach (or chopped baby bok choy)
  • 1 cup shelled edamame
  • 2 cups cooked soba noodles (about 4 oz. dry noodles)
  • 1 tsp. crushed red pepper (optional)
  • 2 Tbsp. raw peanuts

Instructions

  1. Combine broth, peanut butter, soy sauce, honey, garlic, and ginger in a medium bowl; whisk to blend. Set aside. 

  2. Heat oil in large skillet (or wok) over medium-high heat. 

  3. Add chicken and onion; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent. 

  4. Add spinach; cook, stirring frequently, for 2 to 3 minutes, or until spinach is wilted.

  5. Add edamame, noodles, broth mixture, red pepper (if desired), and peanuts; cook, stirring frequently, for 2 to 3 minutes, or until heated through. 

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Container Equivalents

½ Green
1 Red
1 Yellow
1 tsp.

2B Mindset Plate It!
Add a side salad or veggies to make a great lunch option.

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