Soba Noodles With Chicken and Snap Peas

By Genevieve Ko

Soba Noodles With Chicken and Snap Peas
Romulo Yanes for The New York Times. Vivian Lui.
Total Time
20 minutes
Rating
4(410)
Comments
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A simple sesame-soy dressing coats chewy soba noodles, tender chicken and crisp sugar snap peas in this dish that's good at room temperature or cold. It’s a great way to use leftover or store-bought rotisserie chicken, but also works well without. You can double up on the snap peas instead or fold in other vegetables, like grated carrots, shredded cabbage or thinly sliced bok choy. The quick daikon pickles add a bright tangy crunch, but you can skip them and still enjoy this one-bowl meal.

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Ingredients

Yield:4 servings
  • 3tablespoons rice vinegar
  • 3tablespoons honey
  • Kosher salt
  • 1cup very thinly sliced peeled daikon radish
  • 8ounces sugar snap peas, strings removed (3 cups)
  • 2bundles soba noodles (8 to 9 ounces)
  • 3tablespoons soy sauce
  • 2tablespoons sesame oil
  • ½teaspoon red-pepper flakes, plus more for serving
  • 3cups shredded cooked chicken
  • Sliced scallions and toasted sesame seeds, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

572 calories; 18 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 6 grams polyunsaturated fat; 64 grams carbohydrates; 5 grams dietary fiber; 18 grams sugars; 38 grams protein; 760 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large saucepan of water to a boil. Meanwhile, mix the vinegar, 1 tablespoon honey and 1 teaspoon salt in a small bowl. Add the daikon and press into the mixture to submerge as much as possible. Let stand until ready to serve, mixing occasionally.

  2. Step 2

    Add ¼ cup salt to the boiling water. Add the snap peas and cook just until bright green and tender, about 30 seconds to 1 minute. Using a spider or slotted spoon, transfer to a colander and immediately rinse under cold water until cool. Drain well.

  3. Step 3

    Add the noodles to the boiling water. Cook, stirring occasionally, until just tender, 4 to 8 minutes. Drain, rinse under cold water until cool and drain again.

  4. Step 4

    While the noodles cook, whisk the soy sauce, sesame oil, red-pepper flakes and remaining 2 tablespoons honey in a large bowl. Add the chicken, soba and snap peas and toss until evenly coated. Season to taste with salt.

  5. Step 5

    Divide among bowls. Drain the daikon pickles and arrange on top, then garnish with the scallions, sesame seeds and additional red-pepper flakes.

Tip
  • The soba with its garnishes scattered on top can be refrigerated in an airtight container for up to 3 days.

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Ratings

4 out of 5
410 user ratings
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Comments

Cheryl

I cooked this tonight and followed the recipe almost exactly (I had less than 3.5 cups of chicken). I was nervous about the amount of salt called for in the boiling water, but since both the snap peas and noodles were run under cold water after cooking, most of it rinsed off. In fact, the dish came out fantastic! Not too salty at all. The flavors were delicious and it presented beautifully. Looking forward to making it again.

Melissa

Double the sauce and halve the noodles. Substituted carrots for radishes. Perfect dish for a hot night.

Jennifer

This recipe caught my eye for its simplicity and adaptability. As Genevieve suggested I've been adding shredded cabbage and shaved carrot to the bowl. The pickled daikon makes it outstanding. To liven the dressing I've been adding a little grated ginger and minced garlic. My go-to soba is Eden Selected 100% buckwheat far superior than the buckwheat/wheat blends but it's more expensive - only cook for 7 minutes! This would be a great lunch box salad.

Dani

I marinated chicken breasts in bottled teriyaki sauce for 15 minutes and roasted for 25 minutes in a 400°F oven. Then let them cool while I prepared everything else. It was perfect.

charlotte

I’ve made this recipe over and over this summer. It’s so delicious! Minimal cooking if you get a rotisserie chicken.

Megan

This has been a great lunch prep recipe for me! I followed the recommendations in the introduction and added shredded carrots and bok choy. Instead of rotisserie chicken i cooked chicken breast with some chinese 5 spice

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