Chicken and Vegetable Soba Noodle Stir-Fry

Chicken and Vegetable Soba Noodle Stir-Fry

  • Prep time 20 minutes
  • Total time 20 minutes
  • Portion size 4


  • 1/3 cup (75 mL) sodium-reduced chicken broth
  • 1 tbsp (15 mL) oyster sauce
  • 1 tsp (5 mL) cornstarch
  • 1/4 tsp (1 mL) sesame oil
  • 8 oz (227 g) soba noodles
  • 1 tbsp (15 mL) vegetable oil
  • 8 oz (227 g) boneless skinless chicken breasts, thinly sliced
  • 5 oz (142 g) shiitake mushrooms, stemmed and quartered
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) minced fresh ginger
  • 8 oz (227 g) baby bok choy, (about 3 stalks), halved and sliced lengthwise
  • 1 sweet red pepper, thinly sliced
  • 1 green onion, thinly sliced


Whisk together broth, oyster sauce, cornstarch and sesame oil; set aside.

In large pot of boiling water, cook soba noodles according to package directions. Drain and set aside.

In large nonstick skillet or wok, heat 1 tsp of the vegetable oil over medium-high heat; cook chicken, stirring often, until no longer pink inside, about 3 minutes. Transfer to plate.

Add remaining oil, mushrooms, garlic and ginger to pan; cook, stirring, until garlic is fragrant, about 1 minute. Add bok choy and red pepper; cook, stirring, until tendercrisp, about 4 minutes.

Add broth mixture, noodles and chicken to pan; cook, stirring to coat with sauce, for 1 minute. Sprinkle with green onion.

Source: Canadian Living Magazine: February 2013

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Sharon Chung

Sharon Chung

CENTURY 21 Atria Realty Inc., Brokerage*
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