- 1 (8 ounce) package soba (Japanese buckwheat noodles)
- 4 tablespoons vegetable oil
- 2 tablespoons sesame oil
- 4 boneless chicken thighs, cut into chunks
- 2 cloves garlic, sliced
- 8 crimini mushrooms, quartered
- 8 baby carrots, cut in quarters lengthwise
- 4 cups fresh baby spinach
- Bring 3 quarts of water to a boil in a large pot. Add soba noodles; cook, stirring occasionally until tender, 4 to 6 minutes. Drain. Set aside.
- Heat vegetable oil and sesame oil together in a 10-inch skillet or wok over medium heat until shimmering, 2 to 3 minutes. Place chicken in skillet and cook until no longer pink in the center and juices run clear, 7 to 10 minutes. Add garlic; cook until fragrant and softened, 1 to 2 minutes. Mix in mushrooms and carrots and cook until softened, 2 to 3 minutes. Stir in spinach; cover, and cook until spinach wilts, 3 to 4 minutes.
- Add cooked soba noodles to vegetable mixture and toss to combine. Serve hot.
07/29/2019
recipepes.com
sesame soba noodles with chicken thighs and vegetables, recipe
PT15M
PT1H
5
455 calories
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