A delicious soba noodle stir fry, with chicken and colorful veggies, tossed in a sweet and spicy sauce. This buckwheat noodle dish is sure to please everyone at the table!
Adore easy Asian inspired dinner recipes? You’ll also love these Thai Chicken Lettuce Wraps and this Easy Coconut Shrimp Curry.
*This post is sponsored by SunButter, a sunflower seed spread perfect for allergy-safe baking and cooking! Thanks for supporting the brands that keep Sunkissed Kitchen running.
Contents
A Colorful Buckwheat Noodle Stir Fry
Soba noodles are traditionally made with buckwheat, a gluten-free pseudo grain.
These noodles are also sometimes made from rice or even wheat. I suggest seeking out 100% buckwheat noodles for this recipe. They have a wonderful texture and slightly nutty flavor, and are safe for gluten free diets.
This recipe is far from traditional, but don’t let that stop you from trying it! The noodles are tossed in a creamy, sweet, and spicy “peanut” sauce (that’s actually nut-free and allergy safe!), and filled with colorful veggies and tender shredded chicken.
Mix up the veggies, or even try this dish with shrimp instead of chicken!
What You’ll Need
- Buckwheat Soba Noodles (check ingredients for wheat – the only ingredient should be buckwheat!)
- Sesame Oil
- Colorful Stir Fry Veggies, like zucchini, peppers, red cabbage, broccoli, carrots, or greens!
- Chicken (Save time by using a precooked chicken, or thinly slice chicken and stir fry it ahead of time).
- Sesame Seeds
- Green Onions or Cilantro
Creamy Stir Fry Sauce
- SunButter No Sugar Added
- Coconut Aminos (a soy-free soy sauce alternative)
- Rice Wine Vinegar
- Water
- Sriracha
- Ginger Powder
- Sea Salt
Why use SunButter instead of peanut butter? It’s a great alternative to peanuts for anyone!
Sunflower seeds are nut free, so great for allergy sufferers. They are also great for legume-free diets, like paleo diets.
It adds healthy fats and protein, with a delicious, light nutty flavor.
I love using it for thickening sauces and dips!
Hop on over to SunButter’s website to see where it’s sold near you!
How to Make a Soba Noodle Stir Fry
Step 1: Boil the buckwheat noodles according to package directions, being careful not to overcook. Drain and rinse noodles in cold water and set aside.
Step 2: Combine all stir fry sauce ingredients, and whisk to mix well. Set aside.
Step 3: Add sesame oil to a large skillet over medium high heat. Add in vegetables, an stir fry until softened, about 5-7 minutes. Remove from pan and set aside.
Step 4: In the same skillet, add drained buckwheat soba noodles, and drizzle with the stir fry sauce. Use a fork to gently toss the noodles in the sauce. Use patience to gently separate noodles that have stuck together. The sauce will help keep them from clumping.
Step 5: Add vegetables and chicken back to the skillet, and gently toss with the noodles and sauce.
Step 6: Garnish the noodles with sesame seeds, cilantro, or green onions, if desired.
How to Store & FAQ
How to Store Leftover Soba Noodle Stir Fry
Once the noodles have fully cooled, store in an air tight container refrigerated for up to 3 days.
Serve leftover stir fry cold, or gently reheat it in a skillet over medium heat.
Soba Noodle Stir Fry with Peanut Sauce
This recipe is similar to soba noodles in peanut sauce. I keep the recipe nut free and allergy friendly using sunflower seed butter.
If you’d prefer to use peanut butter, substitute your favorite peanut butter in place of the SunButter.
Are soba stir fry noodles gluten free?
Buckwheat soba noodles should be gluten free. Check the ingredients to ensure they are made with only buckwheat.
Some options contain wheat, or are even made with rice. Always read the ingredient label to be sure your noodles are in fact gluten free.
Other Stir Fry Recipes
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Chicken Buckwheat Soba Noodle Stir Fry
Ingredients
- 1 pound buckwheat soba noodles
- 1 tablespoon sesame oil
- 2 cups shredded chicken from precooked chicken
- 1 cup carrots sliced
- 1 red bell pepper thinly sliced
- 1 zucchini chopped
- 1 cup red cabbage shredded
Stir Fry Sauce
- 1/3 cup SunButter No Sugar Added
- 1/3 cup water
- 1/4 cup coconut aminos or sub tamari
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha paleo recommended
- 2 teaspoons ginger powder
- 1/2 teaspoon sea salt *omit if subbing tamari
Instructions
- Boil the buckwheat noodles according to package directions, being careful not to overcook. Drain and rinse noodles in cold water and set aside.
- Combine all stir fry sauce ingredients, and whisk to mix well. Set aside.
- Add sesame oil to a large skillet over medium high heat. Add in vegetables, an stir fry until softened, about 5-7 minutes. Remove from pan and set aside.
- In the same skillet, add drained buckwheat soba noodles, and drizzle with the stir fry sauce. Use a fork to gently toss the noodles in the sauce. Use patience to gently separate noodles that have stuck together. The sauce will help keep them from clumping.
- Add vegetables and chicken back to the skillet, and gently toss with the noodles and sauce.
- Garnish the noodles with sesame seeds, cilantro, or green onions, if desired.
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