How to Make Sesame Soba Noodles with Chicken Thighs and Vegetables - A Step-by-Step Guide

There's nothing quite like a dish that combines the comfort of noodles with the bold flavors of sesame and tender chicken. This recipe for Sesame Soba Noodles with Chicken Thighs and Vegetables is a perfect blend of textures and tastes, making it a great option for a satisfying weeknight dinner or a special weekend meal. With its mix of wholesome ingredients and vibrant colors, this dish is as pleasing to the eye as it is to the palate.

One of the star ingredients of this dish is the ...

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Ingredients

  • 1 (8 ounce) package soba (Japanese buckwheat noodles)
  • 4 tablespoons vegetable oil
  • 2 tablespoons sesame oil
  • 4 boneless chicken thighs, cut into chunks
  • 2 cloves garlic, sliced
  • 8 crimini mushrooms, quartered
  • 8 baby carrots, cut in quarters lengthwise
  • 4 cups fresh baby spinach

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Servings: 6
  • Yield: 6 servings

  • Bring 3 quarts of water to a boil in a large pot. Add soba noodles; cook, stirring occasionally until tender, 4 to 6 minutes. Drain. Set aside.
  • Heat vegetable oil and sesame oil together in a 10-inch skillet or wok over medium heat until shimmering, 2 to 3 minutes. Place chicken in skillet and cook until no longer pink in the center and juices run clear, 7 to 10 minutes. Add garlic; cook until fragrant and softened, 1 to 2 minutes. Mix in mushrooms and carrots and cook until softened, 2 to 3 minutes. Stir in spinach; cover, and cook until spinach wilts, 3 to 4 minutes.
  • Add cooked soba noodles to vegetable mixture and toss to combine. Serve hot.
  • Nutrition

    372 cal.

    • Total Fat: 19g
    • Saturated Fat: 4g
    • Cholesterol: 52mg
    • Sodium: 373mg
    • Total Carbohydrate: 31g
    • Dietary Fiber: 1g
    • Total Sugars: 0g
    • Protein: 22g
    • Vitamin C: 6mg
    • Calcium: 41mg
    • Iron: 3mg
    • Potassium: 343mg