Soba noodle bowls with chicken, peppers, and mushrooms

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Soba noodle bowls with chicken, peppers, and mushrooms

Soba noodle bowls with chicken, peppers, and mushrooms

Dairy-Free, <600 Calories, Protein Plus

2 Servings, 580 Calories/Serving

20 Minutes

This fast noodle dish features a sauce that brings a triple hit of umami from tamari, dried shiitake mushrooms, and kombu, a seaweed rich in vitamins and minerals.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 7 ounces fresh soba noodles
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • Sunbasket tamari sauce base (gluten-free tamari - coconut aminos - fresh garlic - fresh ginger)
  • One 4-inch square kombu
  • ½ ounce dried shiitake mushrooms
  • 6 ounces organic shishito or other mini peppers
  • 3 organic scallions
Chef's Tip
Rinsing the cooked soba noodles in cold water not only cools them down and stops the cooking but also washes off excess starch that can mask their flavor. You can rinse them in a colander under tap water, or dump the drained noodles back into the emptied pot, fill the pot with cold water, swish the noodles around with your hands, and then drain.

Nutrition per serving

Calories 580, Total Fat 17g (22% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 215mg (72% DV), Sodium 1040mg (45% DV), Total Carb. 67g (24% DV), Fiber 9g (32% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 46g
Contains: Eggs, Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the soba noodles

Bring a medium sauce pot of water to a boil. Add the soba noodles and cook until just tender, 2 to 4 minutes. Drain and rinse with cold water. Wipe out the pot.
While the water heats and the soba noodles cook, prepare the chicken.

2

Prep and cook the chicken

Prep and cook instructions are identical for both chicken options.
  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, add the chicken and cook, turning once, until lightly browned and cooked through, 4 to 6 minutes per side. Transfer to a cutting board to cool slightly. Add more oil between batches if needed. Cut the chicken crosswise into ½-inch-thick slices. Do not clean the pan.
While the chicken cooks and cools, start the sauce.

3

Make the soba noodle sauce

In the same pot used for the soba noodles, combine the tamari sauce base, kombu, mushrooms, and ¾ cup [1½ cups] water and bring to a boil. Remove from the heat, cover, and let stand, stirring occasionally, until the mushrooms are softened, 8 to 10 minutes. Transfer the sauce to a medium heatproof bowl to cool slightly. Discard the kombu and transfer the mushrooms to a cutting board to cool slightly; discard the stems and thinly slice the mushroom caps. Set aside the soba noodle sauce for serving.
While the sauce heats and the mushrooms soak, prepare the remaining ingredients.

4

Prep the remaining ingredients; cook the peppers

  • Remove the stems from the shishito peppers.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal for garnish.
In the same pan used for the chicken, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the peppers, season with salt and pepper, and cook, stirring occasionally, until lightly charred, 3 to 4 minutes. Remove from the heat.

Serve

Transfer the soba noodles to individual bowls and top with the chicken, mushrooms, and peppers. Garnish with the scallions and spoon over as much soba noodle sauce as you like. Serve any remaining sauce on the side.
Kids Can!
  • Time the noodles.
  • Combine the sauce ingredients.
  • Help assemble the bowls.
  • Spoon over the sauce.
This website uses cookies to enhance user experience and to analyze performance and traffic on our website. By using our site, you agree to the storing of cookies on your device.