Quick and easy soba stir fry for noodles lovers. This recipe is super versatile. Incorporate leftovers in your fridge to prevent food waste. Delicious as lunch and dinner.
I’m noodles crazy. Seriously, I could eat noodles everyday for the rest of my life. Breakfast, lunch, dinner. Homemade or instant. I don’t care. Noodles are awesome. They’re so versatile too! Every Asian country has at least two variations on noodles. Meat, chicken, vegetarian. You name it. Vietnamese Beef “Pho” is my ultimate favorite noodle soup dishes. My dad makes the best. It takes quite some time to cook up the broth, but man.. when you taste it… It’s like heaven in a bowl. That might even be an understatement. Not even kidding. Yum. (Okay, I should stop salivating. #tmi)
Although I really LOVE the complicated noodles, sometimes I just don’t have time to spend a day in the kitchen for noodles (soup). And yes, sometimes I have time but I just feel really lazy and want something delicious that’s quick and easy. And when that something is noodles, I make this easy soba stir fry (or quick cheat laksa).
For this stir fry, I used chicken, cabbage, red bell pepper, eggs and carrots. However, feel absolutely free to substitute any of these ingredients with something else you like. Really, the kitchen is your playground. Don’t like chicken? Use thin slices of beef. Not a meat lover? Go full on veggie and add firm tofu. The options are endless. Whatever gets you drooling is fine 😉 I love making this with leftovers to clear my fridge. No wasting food. I really dislike wasting food. Don’t you?
Anyway, for the sauce I used rice vinegar, soy sauce, Shaoxing wine and sugar. As I quite like the tart taste of the rice vinegar, I usually just add 1 tablespoon of sugar. However, if you like your noodles to be less sour, add a bit more sugar to completely balance out the vinegar. Do whatever your heart desires. I won’t be eating your noodles (I wish!). Nope, you will be eating the noodles you make. So make sure it’s just the way you like it! Other than that, there are really no instructions to this recipe. So easy. Just enjoy 😉
How do you feel about noodles for lunch?
- 2 servings of soba noodles
- 500 g chicken breast, cut in strips
- 2 tsp light soy sauce
- ½ Tbsp corn starch
- 4 eggs, lightly beaten with a pinch of salt
- 5 leaves of napa cabbage, washed, drained and cut
- 75 g carrots, julienne
- 1 red bell pepper, washed, drained and cut
- 1 onion, halved and sliced
- 100 mL light soy sauce
- 100 mL rice vinegar
- 2 tsp Shaoxing wine
- 2 Tbsp oil, for cooking
- 1 Tbsp granulated sugar
- fried onions (optional)
- In a bowl, mix the chicken strips with 2 teaspoons of soy sauce and ½ tablespoon of corn starch. Set aside.
- Cook the soba noodles according to the packaging. Rinse and drain the noodles thoroughly* after cooking. Set aside.
- In a small bowl, mix the soy sauce, rice vinegar and Shaoxing wine. Set aside.
- Heat 1 tablespoon of oil in a non stick pan on medium high heat.
- Stir fry the chicken until light golden brown. Remove from pan and set aside.
- Heat 1 tablespoon of oil in the same pan on medium high heat.
- Sauté the onions until fragrant and translucent. Slide the onions aside in the pan.
- Pour the eggs in the pan and scramble the eggs until fully cooked.
- Add the vegetables and stir fry until cooked as desired.**
- Add the noodles, sauce and sugar. Mix and cook for another 2-4 minutes or until chicken is fully cooked.
- Remove pan from heat and serve. Sprinkle fried onions on top just before serving.
- * Any water from the noodles could make your stir fry a bit wet. Therefor, I usually leave the noodles in the sieve while preparing the rest of the dish.
- ** I like my vegetables with a bit of a bite. This takes just a few minutes. However, cook the vegetables the way you like it.