Lunch
Chicken and vegetable soba
Buckwheat noodles with chicken, carrots and broccoli
- Ready in 30 min
- 476 kcal
Suits: Balanced
Per serving
- kcal
- 476
- Protein
- 55 g
- Carbs
- 63 g
- Fat
- 3 g
Ingredients
- 70 g soba noodles
- 160 g chicken breast
- 80 g carrots
- 130 g broccoli
Method
- Bring a large saucepan of water to the boil. Cut the chicken breast into thin strips, peel the carrots and cut them into matchsticks, and cut the broccoli into small florets.
- Heat a non-stick wok or frying pan over a medium-high heat. Add the chicken with a pinch of salt and stir-fry for 6–7 minutes, adding a splash of water if it starts to stick, until golden and cooked through with no pink in the middle. Lift onto a plate.
- Add the carrots and broccoli to the wok with a splash of water, cover and steam-fry for 3–4 minutes until just tender.
- Meanwhile, cook the soba noodles in the boiling water for 4–5 minutes until just tender. Drain and rinse under cold water so they don't stick together.
- Return the chicken to the wok, add the noodles and toss over the heat for 1–2 minutes until hot. Season with salt and black pepper and serve.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens