Soba with chicken and vegetables
4 servings
45 minutes
Soba with chicken and vegetables is a vibrant embodiment of Japanese culinary tradition, combining tender chicken fillet, aromatic soy sauce, and fresh vegetables. Soba noodles made from buckwheat flour give the dish a distinctive nutty flavor and make it not only delicious but also healthy. This recipe is an excellent example of balance between tender meat, crunchy vegetables, and deep umami notes of soy sauce. The dish can be served hot or cold, making it a versatile choice for any season. The ease of preparation and richness of flavors make it an ideal option for lovers of Japanese cuisine looking to try something traditional yet simple and accessible.
1
Cut the chicken fillet into thin strips, add soy sauce (to coat the meat), add rice vinegar, and minced garlic. Mix well and let marinate for 30 minutes.
- Chicken breast fillet: 400 g
- Soy sauce: to taste
- Rice vinegar: 50 ml
- Garlic: 4 cloves
2
We cut the carrot, sweet pepper, and onion into thin strips.
- Carrot: 200 g
- Sweet pepper (capsicum): 200 g
- Spring onion: 100 g
3
Cook soba noodles in boiling water for 5-6 minutes.
- Soba noodles: 400 g
4
Fry the chicken in a small amount of oil. When it's almost ready, add vegetables, a few tablespoons of water, and cook until fully done.
- Chicken breast fillet: 400 g
- Carrot: 200 g
- Sweet pepper (capsicum): 200 g
5
Mix the obtained with noodles, add soy sprouts. It can be served hot or cold.
- Soba noodles: 400 g
- Soybean sprouts: 50 g
