Yield: 3-4
Brian Carson
Chef
00:45
Prep
00:20
Cook
01:05
Total Time
Ingredients & Directions
Directions
Chicken and Vegetable Soba Noodle Stir Fry
3 bundles
Soba noodles
1 tablespoon
Canola oil
2 each
Springer Mountain Farms Boneless Skinless Breasts, cut in 3/4" cubes
2 tablespoons
Salt
1 tablespoons
Pepper
2 cups
Broccoli, medium crowns
3/4 cup
Carrots, 1/4" thick biased cut
1
Jalapeño, sliced each
2 tablespoons
Garlic, roughly chopped
2 teaspoons
Ginger, julienned
2 cups
Shittake, cut into 1/4" slices
1/2 cup
Scallion ends, halved lengthwise
1 each canned
Bamboo shoots
1/4 cup
Tamari
3 tablespoons
Mirin
2 tablespoons
Brown sugar
2 teaspoons
Rice wine vinegar
1/2 cup
Cilantro, whole picked leaves
3/4 cup
Scallions, 1/4" pieces cut on bias
- Cook soba noodles per package instructions and hold for serving.
- Heat oil in wok over medium-high heat.
- Season chicken with salt and pepper.
- Add chicken to the wok and stir every 3 minutes, until internal temperature reaches 165°F.
- Add broccoli and carrots, stirring and cooking for 1-2 minutes or until broccoli turns bright green.
- Add in garlic, ginger, and jalapeños; stirring and cooking for another minute.
- Add shiitake mushrooms, scallions, and bamboo shoots, stirring and cooking for another minute.
- Mix in tamari, mirin, brown sugar and rice wine vinegar and cook 2-3 minutes while constantly stirring.
- Add in boiled soba noodles.
- Using tongs, toss all the ingredients together until well integrated.
- Remove from heat.
- Serve with a garnish of cilantro and scallions.
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Chicken and Vegetable Soba Noodle Stir Fry
Brian Carson
Chef
Yield: 3-4
00:45
Prep
00:20
Cook
01:05 Total Time
Ingredients
Directions
Chicken and Vegetable Soba Noodle Stir Fry
3 bundles
Soba noodles
1 tablespoon
Canola oil
2 each
Springer Mountain Farms Boneless Skinless Breasts, cut in 3/4" cubes
2 tablespoons
Salt
1 tablespoons
Pepper
2 cups
Broccoli, medium crowns
3/4 cup
Carrots, 1/4" thick biased cut
1
Jalapeño, sliced each
2 tablespoons
Garlic, roughly chopped
2 teaspoons
Ginger, julienned
2 cups
Shittake, cut into 1/4" slices
1/2 cup
Scallion ends, halved lengthwise
1 each canned
Bamboo shoots
1/4 cup
Tamari
3 tablespoons
Mirin
2 tablespoons
Brown sugar
2 teaspoons
Rice wine vinegar
1/2 cup
Cilantro, whole picked leaves
3/4 cup
Scallions, 1/4" pieces cut on bias
- Cook soba noodles per package instructions and hold for serving.
- Heat oil in wok over medium-high heat.
- Season chicken with salt and pepper.
- Add chicken to the wok and stir every 3 minutes, until internal temperature reaches 165°F.
- Add broccoli and carrots, stirring and cooking for 1-2 minutes or until broccoli turns bright green.
- Add in garlic, ginger, and jalapeños; stirring and cooking for another minute.
- Add shiitake mushrooms, scallions, and bamboo shoots, stirring and cooking for another minute.
- Mix in tamari, mirin, brown sugar and rice wine vinegar and cook 2-3 minutes while constantly stirring.
- Add in boiled soba noodles.
- Using tongs, toss all the ingredients together until well integrated.
- Remove from heat.
- Serve with a garnish of cilantro and scallions.
