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