Vegan Quick Chick Soba Bowl Bosh TV

Quick Chick Soba Bowl

  • Super simple
  • 0:20 m
  • 15 ingredients

Who doesn't love a big, steaming bowl of noodles with crunchy veg and "meaty" vegan chicken?! This delicious dish is incredibly quick and easy, making it the perfect recipe for working-at-home lunch or mid-week dinner

Serves: 4

Ingredients

For the recipe

  • 1 tbsp vegetable oil
  • 1 tbsp toasted sesame oil
  • 1 tsp chilli flakes
  • 3 tbsp soy sauce - plus extra for drizzling
  • 1 tbsp rice wine vinegar
  • 2 tbsp sesame seeds
  • 400g soba noodles
  • 320g plant-based 'chicken'
  • 4 spring onions
  • 5cm piece of fresh ginger
  • 25g peanuts
  • 200g sugar snap peas
  • 200g baby corn
  • 2 garlic cloves

Before you start

Large wok | Box Grater | Kettle Boiled | Large Saucepan | Colander | Box Grater

Step 1

Prepare the noodles

  • Bring a saucepan of water to the boil over a high heat
  • Place the noodles in the saucepan, gently move them around in the water with tongs and cook for 2.5 minutes
  • Use the tongs to transfer the noodles from the saucepan to a large bowl of cold water
  • When the noodles are cool, drain the water, drizzle over a little oil, toss to coat and set the bowl to one side

Ingredients

  • 400g soba noodles

Step 2

Prepare the vegetables

  • Cut the vegan chicken pieces into 0.5 cm shreds
  • Trim and finely slice the spring onions at an angle
  • Peel and grate the ginger and garlic with the fine side of the box grater
  • Roughly chop the peanuts
  • Trim and halve the sugar snap peas lengthwise
  • Quarter the baby corn lengthwise

Ingredients

  • 320g plant-based 'chicken'
  • 4 spring onions
  • 5cm piece of fresh ginger
  • 200g sugar snap peas
  • 200g baby corn
  • 2 garlic cloves
  • 2 tsp sugar

Step 3

Time to cook

  • Warm the vegetable oil and toasted sesame oil in the wok over a high heat
  • Add the vegan chicken and stir for 1 minute
  • Add the spring onions (saving a few for garnish) and toss to coat
  • Add the ginger, garlic, chilli flakes and peanuts and stir for 1 minute
  • Add the soy sauce, rice wine vinegar and sugar and stir for 1 minute
  • Add the sugar snap peas and baby corn and stir for 2 minutes
  • Add the noodles and 1 tbsp sesame seeds to the wok and toss to combine

Ingredients

  • 1 tbsp vegetable oil
  • 1 tbsp toasted sesame oil
  • 1 tsp chilli flakes
  • 3 tbsp soy sauce - plus extra for drizzling
  • 1 tbsp rice wine vinegar
  • 25g peanuts

Step 4

Time to serve

  • Use tongs to transfer the contents of the wok into serving bowls
  • Garnish with the reserved spring onions and sesame seeds, drizzle with a little soy sauce and sriracha and serve immediately

Ingredients

  • 2 tbsp sesame seeds