Fast, flavorful, and full of texture—this soba noodle stir-fry combines juicy bites of chicken with vibrant vegetables and a bold soy-ginger base. It’s the kind of dish you can throw together on a busy weeknight and still feel like you’re enjoying something special.
Ingredients Breakdown
Chicken breast is the go-to protein here—lean and quick to cook, it’s ideal for stir-frying. Marinating it briefly with soy sauce, garlic, and ginger infuses it with savory warmth and depth.
While soba noodles are traditionally made with buckwheat and offer a slightly nutty flavor, spaghetti can be used as a convenient substitute. Both options work well for stir-fries and soak up sauces beautifully.
Carrot and zucchini lend crunch and vibrant color. Their natural sweetness balances the salty soy base, and when cooked just right, they bring texture without losing their bite.
Aromatics like garlic and ginger are essential—they awaken the pan with fragrance and infuse the chicken with bold, earthy notes. These ingredients create a base of flavor that carries through the entire dish.
Soy sauce is the umami backbone, while sesame seeds add a final flourish of texture and nutty aroma. A sprinkle of parsley at the end brightens the bowl and brings a pop of green freshness.
Step-by-Step Preparation Guide
Start by boiling your noodles in salted water until al dente. This helps them stay firm when stir-fried later. Drain them thoroughly and set aside—they’ll go into the pan toward the end.
Cut the chicken breast into small cubes and toss it with minced garlic, chopped ginger, soy sauce, salt, and pepper. This quick marinade boosts the flavor and keeps the chicken juicy as it cooks.
Dice the carrot and zucchini into uniform pieces to ensure even cooking. Keeping them bite-sized makes them perfect for forkfuls of noodles and chicken.
Heat oil in a skillet or wok over medium-high heat. Add the diced vegetables first and stir-fry for about 5 minutes, allowing them to soften while still retaining a bit of crunch.
Once the vegetables begin to turn golden at the edges, stir in the marinated chicken. Cook until the chicken is cooked through and slightly browned, about 8 to 10 minutes. Make sure any leftover marinade is poured in for extra flavor.
Add the drained noodles to the pan and toss everything together. Stir until the noodles are fully coated and heated through. A splash of noodle water can be added at this point if you want a glossier finish.
Finish with a generous sprinkle of sesame seeds and fresh parsley. Serve hot and enjoy immediately.
Recipe Tips & Frequently Asked Questions
Swap soba with rice noodles or udon for a different texture
Udon adds a chewy bite, while rice noodles offer a lighter, gluten-free alternative.
Add a splash of noodle water for a silkier finish when combining
This helps loosen the sauce and coat the noodles more evenly.
Cut vegetables uniformly so they cook evenly
Consistency in size means nothing is under- or overcooked.
Don’t overcrowd the pan—cook in batches if needed
This keeps your ingredients from steaming and helps achieve a light char.
Use freshly ground pepper at the end for added aroma
A quick grind over the dish before serving gives a subtle, spicy kick.
Can I use pre-cooked or rotisserie chicken instead of raw?
Yes, just skip the marinating and stir it in during the final few minutes.
What’s the best way to prevent noodles from clumping after boiling?
Rinse them in cold water and toss lightly in oil if holding before stir-frying.
How can I make this dish vegetarian or vegan?
Use tofu instead of chicken and swap soy sauce with tamari if needed.
Can I prepare the components ahead of time and stir-fry later?
Absolutely. Marinate the chicken, chop the veggies, and cook the noodles ahead for quick assembly.
What to Serve With This Recipe
Pair this stir-fry with a light miso soup or a clear vegetable broth for a cozy, complete meal. A side of Asian slaw or pickled radish offers a bright contrast to the warm noodles.
Top it with a soft-boiled egg or add cubes of miso-glazed tofu to make it more filling. Both bring richness and protein.
To drink, try it with iced green tea, sparkling water infused with citrus, or a chilled glass of sake for something special.
Creative Variations
Stir in shiitake mushrooms or thinly sliced bell peppers for extra depth and color. They blend seamlessly into the stir-fry while amplifying the umami.
Add chili paste, chili crisp, or a drizzle of chili oil to bring heat and complexity. This transforms the dish into something bold and spicy.
Swap the soy sauce base for teriyaki or hoisin if you prefer a sweeter, thicker sauce with a glossy finish.
Top with crushed peanuts, shredded nori, or crispy shallots for added crunch and a punch of texture that rounds out the dish.
This chicken soba noodle stir-fry is fast, flavorful, and endlessly customizable. With its simple base and bold flavor, it’s the kind of recipe you’ll return to whenever you want something comforting yet light. From weekday dinners to next-day lunches, this one-pan dish brings versatility and deliciousness in every bite.
Ingredients
150 g Chicken breast
1/2 cup (80 g) Spaghetti or soba noodles
1 medium Carrot (60 g)
1/2 Zucchini (100 g)
1 clove Garlic (3 g), minced
1/2 slice Ginger (1 g), finely chopped
1 tablespoon Soy sauce (14 g)
1/2 tablespoon Oil (5 ml)
1 teaspoon Sesame seeds (3 g)
1 tablespoon Fresh parsley (4 g), chopped
Salt and pepper, to taste
Instructions
Bring a pot of salted water to a boil and cook the noodles according to package instructions until al dente. Once cooked, drain thoroughly and set aside.
Cut the chicken breast into bite-sized cubes and place in a mixing bowl. Add the chopped garlic, ginger, and soy sauce. Season with salt and pepper, stir well to coat, and let it marinate while preparing the vegetables.
Peel the carrot and dice it into small, uniform pieces. Dice the zucchini as well to ensure even cooking.
In a skillet or wok, heat the oil over medium-high heat. Add the diced carrot and zucchini to the hot pan and stir-fry for around 5 minutes until the vegetables begin to soften but still retain some crunch.
Add the marinated chicken to the pan along with any leftover marinade. Cook, stirring occasionally, for 8 to 10 minutes or until the chicken is fully cooked and lightly browned.
Add the drained noodles to the skillet. Toss everything together until well combined and heated through. Taste and adjust seasoning with salt if needed.
Transfer to serving plates while hot. Garnish with a generous sprinkle of sesame seeds and freshly chopped parsley before serving.
Soba Noodle Recipe
Ingredients
- 150 g Chicken breast
- 1/2 cup 80 g Spaghetti or soba noodles
- 1 medium Carrot 60 g
- 1/2 Zucchini 100 g
- 1 clove Garlic 3 g, minced
- 1/2 slice Ginger 1 g, finely chopped
- 1 tablespoon Soy sauce 14 g
- 1/2 tablespoon Oil 5 ml
- 1 teaspoon Sesame seeds 3 g
- 1 tablespoon Fresh parsley 4 g, chopped
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil and cook the noodles according to package instructions until al dente. Once cooked, drain thoroughly and set aside.
- Cut the chicken breast into bite-sized cubes and place in a mixing bowl. Add the chopped garlic, ginger, and soy sauce. Season with salt and pepper, stir well to coat, and let it marinate while preparing the vegetables.
- Peel the carrot and dice it into small, uniform pieces. Dice the zucchini as well to ensure even cooking.
- In a skillet or wok, heat the oil over medium-high heat. Add the diced carrot and zucchini to the hot pan and stir-fry for around 5 minutes until the vegetables begin to soften but still retain some crunch.
- Add the marinated chicken to the pan along with any leftover marinade. Cook, stirring occasionally, for 8 to 10 minutes or until the chicken is fully cooked and lightly browned.
- Add the drained noodles to the skillet. Toss everything together until well combined and heated through. Taste and adjust seasoning with salt if needed.
- Transfer to serving plates while hot. Garnish with a generous sprinkle of sesame seeds and freshly chopped parsley before serving.
