Soba with chicken and vegetables

Cookinero 3 March 2025

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.

How to cook Soba with chicken and vegetables

Step 1

Soba with chicken and vegetables

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

Soba with chicken and vegetables

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

Step 3

Soba with chicken and vegetables

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

Soba with chicken and vegetables

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

Step 5

Soba with chicken and vegetables

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.

Soba with chicken and vegetables - FAQ About Ingredients, Baking Time and Storage

Yes, you can use udon, rice noodles, or even whole wheat spaghetti as alternatives for soba noodles. Adjust cooking times according to package instructions.
Simply omit the chicken and add tofu or tempeh for protein. Increase the quantity of mushrooms or add other vegetables like bell peppers for more texture.
Store leftovers in an airtight container for up to 3 days. Reheat gently in a pan with a splash of water or soy sauce to prevent drying out.
Freezing is not recommended as noodles can become mushy upon thawing. If necessary, freeze components separately (e.g., cooked chicken and veggies) and assemble fresh.
Use zucchini noodles (zoodles) or shirataki noodles for a low-carb version. Sauté them briefly to avoid sogginess.
Rinse cooked soba noodles under cold water and toss with a bit of oil. Stir-fry them quickly with the other ingredients to maintain texture.
Yes, but thaw and pat them dry first to avoid excess moisture. Add them later in the cooking process to prevent sogginess.
Double or triple ingredients evenly, but cook in batches to avoid overcrowding the pan, which can lead to uneven cooking.
Try teriyaki, hoisin, or oyster sauce for variation. Adjust salt levels accordingly since some sauces are saltier than others.

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