Asian Noodle Stir-Fry
Ingredients for 2 servings:
- 150 g soba noodles (alternatively: mie noodles, rice noodles, or whole wheat spaghetti)
- 250 g chicken breast
- 1 red bell pepper
- 1 small zucchini
- 1 small carrot (optional)
- 1 clove garlic, grated
- 1 small piece of ginger, grated
-
2–3 tbsp "Wok this way" by Rock'n'Rubs - 2–3 tbsp soy sauce
- 1 tsp sesame oil (optional)
- Juice of ½ lime
- 2 tbsp vegetable oil for frying
- Optional: 1 tsp honey or maple syrup
Preparation
Step-by-step instructions
- 1
Cook the pasta
Cook the soba noodles in salted water according to the package instructions, drain, and rinse under cold water.
- 2
Season the chicken & sear
Marinate the meat with 1 tablespoon of "Wok this way" and a splash of soy sauce. Heat the oil in a large skillet or wok and sear the chicken on all sides over high heat. Remove and set aside.
- 3
Sauté the vegetables
Add a little more oil to the same wok, then stir-fry the bell pepper, zucchini (and carrots, if using) along with the garlic and ginger for 3–4 minutes.
- 4
Combine everything
Return the chicken to the pan. Add the noodles. Season with the remaining "Wok this way" seasoning blend, soy sauce, honey if desired, and lime juice. Mix everything well and stir-fry for another 2–3 minutes.
- 5
Serve
Garnish with fresh cilantro or parsley and lime wedges
Variations & Tips
- 6
For a vegan version: Substitute the chicken with tofu or edamame.
- 7
Top with toasted sesame seeds or peanuts for extra crunch.
- 8
If you like it hotter: add some fresh chili or a splash of Sriracha.
