Chicken soba noodles

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10 min


3 Servings

* PLUS Cooking time: 3 minutes

Make your own takeout with leftover chicken and speedy Japanese buckwheat noodles - they cook up in three minutes flat.


  • 2 cups snow peas
  • 1/2 360-g pkg soba noodles , or about 1/2 of 500-pkg whole-wheat linguine
  • 2 nectarines , or 1 ripe mango, peeled
  • 1 yellow bell pepper
  • 1 cup finely chopped cilantro
  • 2 cups shredded cooked chicken
  • 1/2 pint grape tomatoes , about 1 cup
  • 2/3 cup miso dressing , or other Japanese-style dressing
  • 2 tsp hot-chili-garlic-sauce
  • black or white sesame seeds , optional


  • Bring a large pot of water to boil over high heat. Meanwhile, snap tough ends from snow peas and remove and discard strings. Then slice peas in half crosswise. Add noodles to boiling water. Cook, following package directions, until al dente, from 3 to 4 min. Add snow peas for the last min of cooking. Drain well, then rinse under cold running water. Turn into a large bowl.
  • Cut nectarines into thin wedges. Thinly slice pepper and prepare cilantro. Add all to noodles along with chicken and tomatoes. Drizzle with dressing and chili-garlic sauce. Toss to coat. Sprinkle with sesame seeds. Store in a covered container or seal in a bag and refrigerate up to a day. It will keep well at room temperature up to 4 hours.

Nutrition (per serving)

  • Calories
  • 621,
  • Protein
  • 42 g,
  • Carbohydrates
  • 65 g,
  • Fat
  • 23 g,
  • Fibre
  • 5 g,