Soba with chicken and vegetables

Step-by-step recipe

Step 1:

Bring a saucepan of water to a boil, add salt, and add the buckwheat noodles. Cook according to package directions.

Step 2:

Heat a frying pan over high heat with 1 tablespoon of vegetable oil.

Step 3:

Cut the chicken into thin, short strips.

Step 4:

Stir-fry the chopped chicken over high heat for 4 minutes. Remove the chicken from the pan.

Step 5:

Cut the zucchini into strips, approximately 1 cm thick.

Step 6:

Add 1.5 tablespoons of vegetable oil to the pan. Fry the zucchini for 2 minutes over high heat.

Step 7:

Cut the carrots into large strips. Add them to the pan with the zucchini and fry for another minute.

Step 8:

Cut the onion into half rings. Add to the carrots and fry for 1 minute over high heat, stirring.

Step 9:

Cut the bell pepper into strips approximately 1 cm thick.

Step 10:

Add the pepper to the pan and fry all the vegetables for another 2 minutes over high heat, stirring occasionally.

Step 11:

Add chopped garlic, black pepper, ginger to the vegetables, stir and fry for 1 minute over high heat.

Step 12:

In a saucepan or small bowl, add soy sauce, rice vinegar, hot chili sauce, and sugar and mix well.

Step 13:

Then pour the prepared sauce into the pan, add the chicken, stir and reduce the heat.

Step 14:

Add the noodles to the pan, stir, add chopped green onions, sesame seeds, sesame oil, mix all the ingredients together and turn off the stove.

Cooking tips

It's worth keeping in mind that the weight of the finished noodles triples, and they need to be cooked in a large amount of water—approximately 10 times more than the soba itself.

Buckwheat noodles are usually not salted during cooking, as this can cause them to stick together.

After cooking, the noodles should be drained in a colander or sieve and rinsed under cold running water to quickly stop the cooking process.