Chicken and Soba Noodle Stir fry


I made chicken lettuce wraps the other night and I always make a double batch. That way I can reinvent the leftovers into this amazingly easy and delicious Soba Noodle Stirfry. Soba noodles are gluten free, have a rich and nutty taste and take less than five minutes to cook, so it’s a healthy win on any weeknight.


Chicken and Soba Noodle Stirfry


Units Scale
  • 2 cups cooked ground chicken from chicken lettuce wraps
  • 1 tbsp light olive oil or vegetable oil
  • 1 cup sugar snap peas, tough stems removed
  • 1 cup steamed broccoli florets
  • 1 cup julienned carrots
  • 1/4 cup hoisin sauce
  • 4 cups cooked and drained soba noodles (cook according to box instructions)
  • chopped scallions for garnish (optional)
  • 3 tbsp toasted sesame noodles for garnish


  1. Cook the soba noodles according to the box, drain and set aside
  2. In a large sauté pan set to high heat, add the oil and when it shimmers, add the sugar snap peas and cook, stirring constantly, for 1-2 minutes.
  3. Add the steamed broccoli, soba noodles and cooked ground chicken and toss
  4. Add the hoisin and julienned carrots and toss to combine.
  5. Place in a large bowl for serving family style and top with chopped scallions and toasted sesame seeds.

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