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Soba with chicken and vegetables

Soba with chicken and vegetables is a national Japanese dish that emphasizes buckwheat noodles. Soba noodles are versatile in terms of serving variations: in summer they are usually served cold, and in winter they are served hot.

Ingredients

Servings 2
  • Chicken fillet - 400 g
  • Bell pepper - 400 g
  • Carrots - 200 g
  • Garlic - 10 g
  • Buckwheat noodles (soba) - 400 g
  • Soy sauce - 60 g
  • Salt - 1 g
  • Ground black pepper - 1 g
  • Champignons - 200 g
  • Zucchini - 300 g
  • Eggplant - 200 g

Cooking

Step 1

Place the soba in boiling water and cook according to the instructions on the package. Cut the vegetables, mushrooms and fillet into strips of equal thickness. Chop the garlic finely or into slices.

Step 2

Heat a wok or regular frying pan with vegetable oil. Fry the fillets for 10 minutes, stirring constantly.

Step 3

Remove the chicken from the pan and place it on a paper towel to remove excess oil. Place the vegetables and mushrooms in the same pan. Cook them for 7 minutes until al dente, so that they are cooked but still slightly firm.

Step 4

Add chicken, garlic, soy sauce, salt and pepper to taste to the vegetables. Stir.

Step 5

Drain the water from the finished soba and add the noodles to the vegetables. Mix again. Taste. The noodles are ready, serve, garnished with white sesame seeds and green onion feathers.