Sesame Chicken with Soba Noodles & Snap Peas

Sesame Chicken

with Soba Noodles & Snap Peas

2½ Servings
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From the Test Kitchen

Soba noodles are Japanese noodles made with buckwheat flour. In fact, “soba” is the word for buckwheat in Japanese. In Japan, it’s customary to loudly slurp the noodles when eating them with chopsticks. They’re traditionally served with a dipping sauce on the side, but we made these with the chicken, vegetables, and sesame-peanut sauce right on top.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Sesame Chicken with Soba Noodles & Snap Peas
Title
  • 2 cloves Garlic
  • 1 Small Piece Ginger
  • 1 Carrot
  • 1 bunch Cilantro
  • 4 oz Sugar Snap Peas
  • 2 Boneless, Skinless Chicken Breasts
  • 6 oz Soba Noodles
  • 2 Tbsps Soy Sauce
  • 1 Tbsp Sesame Oil
  • ¼ cup Peanut Butter
  • 1 Tbsp Brown Sugar
  • ¼ cup All-Purpose Flour
  • 1 tsp Sesame Seeds
  • 1 Lime
Prepare your ingredients:
1 Prepare your ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and finely chop the garlic and ginger. Peel and cut the carrot into thin matchsticks. Roughly chop the cilantro. Trim the ends off the snap peas. Cut the chicken into bite-sized pieces.
Cook the noodles:
2 Cook the noodles:
When the water comes to a boil, add the soba noodles and cook for 4 to 6 minutes, or until tender, but not too soft. Drain and rinse under cool water to prevent them from sticking together. Set aside.
Make the sauce:
3 Make the sauce:
While the noodles cook, make the sauce. In a small bowl, whisk together the soy sauce, sesame oil, peanut butter, brown sugar, and ¼ cup of water until well combined.
Cook the chicken:
4 Cook the chicken:
Toss the chicken with the flour, shaking off the excess. Season with salt and pepper. In a large pan, heat some oil on high until hot. Add the chicken and cook 3 to 4 minutes, or until lightly browned and cooked through, stirring occasionally.
Add the vegetables and sauce:
5 Add the vegetables and sauce:
Just before the chicken is done, add the ginger and garlic. Cook for about 30 seconds, then add the carrot and snap peas. Cook the chicken and vegetables together for about 2 to 3 minutes, then stir in the sauce until combined.
Plate your dish:
6 Plate your dish:
Divide the noodles between 2 bowls, then spoon the chicken, vegetables, and sauce over the top. Garnish with the sesame seeds, the chopped cilantro, and lime wedges. Enjoy!

Tips from Home Chefs

Prepare your ingredients:
1 Prepare your ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and finely chop the garlic and ginger. Peel and cut the carrot into thin matchsticks. Roughly chop the cilantro. Trim the ends off the snap peas. Cut the chicken into bite-sized pieces.
2 Cook the noodles:
When the water comes to a boil, add the soba noodles and cook for 4 to 6 minutes, or until tender, but not too soft. Drain and rinse under cool water to prevent them from sticking together. Set aside.
Cook the noodles:
Make the sauce:
3 Make the sauce:
While the noodles cook, make the sauce. In a small bowl, whisk together the soy sauce, sesame oil, peanut butter, brown sugar, and ¼ cup of water until well combined.
4 Cook the chicken:
Toss the chicken with the flour, shaking off the excess. Season with salt and pepper. In a large pan, heat some oil on high until hot. Add the chicken and cook 3 to 4 minutes, or until lightly browned and cooked through, stirring occasionally.
Cook the chicken:
Add the vegetables and sauce:
5 Add the vegetables and sauce:
Just before the chicken is done, add the ginger and garlic. Cook for about 30 seconds, then add the carrot and snap peas. Cook the chicken and vegetables together for about 2 to 3 minutes, then stir in the sauce until combined.
6 Plate your dish:
Divide the noodles between 2 bowls, then spoon the chicken, vegetables, and sauce over the top. Garnish with the sesame seeds, the chopped cilantro, and lime wedges. Enjoy!
Plate your dish:
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