Perfect for an easy and healthy dinner recipe, these chicken stir fry soba noodle bowls are super delicious and great for healthy meal planning.
Last Friday when I posted the recipe for no bake oatmeal cookie energy bites (which I’ve already made another batch of) I shared that I was making eating healthier a priority this year, and a big part of that for me is trying to do better at meal planning. If I don’t plan ahead, during the week I’m more likely to eat not-the-best options. When thinking of meals that would reheat well at work, I immediately thought of these delicious chicken stir fry soba noodle bowls.
[Tag me on Instagram, @philiakelnhofer “Looking for a #healthy #mealplanning recipe? These chicken stir fry soba noodle bowls from @philiakelnhofer are perfect!”]
Because, truth is, I’ve made these chicken stir fry soba noodle bowls a bunch of times because they’re super easy to make and so so SO good (my hubby even requests them!) You start by marinating chicken tenders (I love using chicken tenders for time saving because they cook faster, but chicken breasts cut into strips would work just fine), I am pretty much obsessed with these Pyrex bowls with lids, I use them all the time, and they’re perfect for holding the chicken and marinade. I just put the chicken and the marinade in the bowl and can cover it and let it marinate in the refrigerator – easy peasy! Another thing I love using is ginger stir-in paste, totally reduces prep time because you’re not peeling and grating ginger!
The rest of making these chicken stir fry soba noodles bowls is simple as well, you cook the chicken and then add a peanut butter sauce which coats the stir fry veggies. All the while the noodles cook away. The veggies and chicken with the peanut butter sauce, it’s SO incredibly delicious and comforting. For diving them up I used a food scale like this one (I’ve had a few different food scales over the years but this one is by far my fave) and weigh each portion out (I weigh the total components and then divide by how many servings I’m making).
If making these for a dinner and not calorie counting I’d say it makes 4 servings, but I wanted to make them a little smaller for lunches and found that it easily divided up into 5 containers (total calories or one serving is only 370!)
Do you do meal planning? I’d love to know! I’m slowly getting into it and am always looking for any tips and tricks you have! Also, I was sharing behind-the-scenes of making these over on Instagram, @philiakelnhofer!
These chicken stir fry soba noodle bowls are great for a quick dinner or for lunches throughout the week, enjoy!
Other recipes you might enjoy:
- 5 Ingredient Jerk Chicken & Rice Bowls
- One Pan Vegetarian Dumpling Stir Fry
- Chicken Stir Fry Lettuce Wraps {made with coconut aminos}
Chicken Stir Fry Soba Noodle Bowls
Ingredients
- 1.5 lbs chicken breast tenders or chicken breasts cut into strips
- 3 tablespoons rice wine vinegar
- 2 tablespoons sesame oil
- 1 garlic clove crushed
- 1 tablespoon fresh ginger finely chopped or in paste form
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 cup soy sauce reduced sodium
- 1/8 cup creamy peanut butter
- 1 package 8 oz soba noodles (I use the gluten free ones)
- 1 tablespoon water
- 1 bag 16 oz frozen stir fry vegetables
Instructions
- In a bowl with a lid combine chicken tenders, rice wine vinegar, sesame oil, garlic clove, ginger, red pepper flakes and salt, stir a few times to combine. Cover with lid and let marinate in the refrigerator for 1/2 an hour or up to over night.
- In a small bowl combine soy sauce and peanut butter and stir to break up the peanut butter a little (it's ok if it doesn't combine, it will melt together.)
- Cook soba noodles according to package instructions and set aside.
- Remove chicken from the fridge and in a large non-stick pan (or pot) over high heat cook the chicken, tapping off excess marinade as you transfer the chicken to the pan. Cook chicken for 7 minutes, then flip and cook for an additional 7 minutes. Reduce heat to medium and add in the peanut butter and soy sauce mixture. Cook it, stirring the sauce for 2 minutes, or until the sauce comes together and starts to boil (it will become thicker when the peanut butter melts.)
- Add in 1 tablespoon of water and then pour in the bag of frozen vegetables and cook, stirring occasionally for 5 minutes, or until the vegetables are cooked through.
- To serve divide the soba noodles into bowls and top with the chicken and vegetables and enjoy!
Disclaimer: some of the above links are affiliate links, if you purchase amazon products through my store at no cost to you, I will earn a few pennies. As always, thank you for supporting the brands and products I love that make the Sweetphi blog possible.
Cheyanne @ No Spoon Necessary says
I am terrible at meal planning, Phi… like I’m a horrible, no good person at planning. 😉 I need to just plan on making these bowls every night for dinner because they look incredibly delicious! LOVE the flavors and I really love love love how easy they are to put together! This is weeknight dinner perfection, my dear! Cheers!
Sweetphi says
Haha, girl, I’m right there with you, I am horrible at meal planning and am forcing myself to try and be better! These chicken stir fry soba noodle bowls definitely help because they’re so delicious – we ate them all of last week and my hubby asked me to make them for dinner again!
Lynn @ Order in the Kitchen says
Oh girl this looks like my cup of tea! I always find the BEST stuff on your site!
Sweetphi says
I think you’d absolutely LOVE these chicken stir fry noodle bowls, they’re truly delish! And thank you so much for your kind words, I truly appreciate it!!
Dannii @ Hungry Healthy Happy says
I hate chopping ginger, so we always have those ginger (and garlic) pastes in our kitchen.
Noodle dishes like this are just so comforting, and delicious.
Sweetphi says
I had never used chopped ginger (or garlic) paste, but honestly, it was one of the best things ever, it’s totally the way to go. And you’re so right, noodles dishes like this are so amazing and comforting (and this one is healthy too!)
Rebecca@Figs and Pigs says
Looks super tasty. I think planning is key I always plan during the week but not at weekends.
Sweetphi says
I’m still trying to get into the swing of the whole planning thing – it’s tough but getting easier. For me, my free time is on the weekends so I find it a lot easier to prep and make meals then. Thank you for your comment 😉
Shawnna says
oh yummy!! This looks really good!
Sweetphi says
Thank you so much – it is one of my new favorites, so quick and easy, and lasts for the whole week 🙂
Little Cooking Tips says
So yummy! And we also loved the serving style, which reminded us of bibimbap. Only instead of rice, you added noodles (which is also more interesting)! Excellent, delicious dish dear Phi! Already tweeted it (of course), thank you for another great recipe!
Have a beautiful day dear!
xoxoxo
Sweetphi says
This dish would also be great over rice, now that you mention it Mirella. Thank you so much for your comment, as always, and thank you for the tweet too!!