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Dairy Free

Chicken & Soba Noodle Stir-Fry

with Ginger-Sautéed Vegetables

Cooking time

30 minutes




640 /serving

For dinner tonight, we’re giving chicken thighs an Asian-inspired royal treatment! The poultry is cut into cubes and browned to perfection, then combined with soba noodles, colourful carrots and crunchy sweet peas. Coated with a mixture of sweet soy sauce and rice vinegar, there is no need to wait for a special occasion to devour this delicious stir-fry.

We will send you:

  • 8 Chicken thighs
  • 20g Ginger
  • 2 Scallions
  • 300g Carrots
  • 225g Sugar snap peas (or snow peas)
  • 75ml Sweet soy sauce
  • 30ml Rice vinegar
  • 360g Soba noodles

  • Contains: Gluten, Soy, Wheat

    You will need:

    Large pot
    Large pan
    Salt & pepper
    Total Fat
    16 g
    Saturated Fat
    3 g
    1790 mg
    Total Carbs
    74 g
    10 g
    36 g
    8 g
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    Mise en place
    Bring a large pot of salted water to a boil. Peel and thinly slice the carrots into rounds. Snap off and discard the stem ends of the sugar snap peas; pull off and discard the tough string that runs the length of each pod, then cut in half widthwise. Peel and mince the ginger. Cut off and discard the root end of the scallions; thinly slice, separating the white bottoms and green tops.
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    Cook the noodles
    Add the noodles to the pot of boiling water and cook, 3 to 4 minutes or until tender. Drain thoroughly, rinse with water and toss with a drizzle of oil to prevent sticking.
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    Cook the chicken
    In a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with S&P. Add the chicken* to the pan and cook, partially covered, 4 to 6 minutes per side or until golden brown. Transfer to a cutting board, leaving any brown bits (or fond) in the pan. Once cool enough to handle, thinly slice the chicken against the grain.
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    Cook the vegetables
    In the same pan, heat a drizzle of oil on medium. Add the ginger and white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the carrots and sugar snap peas. Cook, stirring frequently, 3 to 4 minutes, until beginning to soften.
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    Finish & serve
    Add the cooked soba noodles, sliced chicken, sweet soy sauce and vinegar to the pan of vegetables. Cook, stirring frequently, 1 to 2 minutes, until the noodles, chicken and vegetables are coated in the sauce; season with S&P to taste. Divide the stir-fry between your bowls. Garnish with the green tops of the scallions. Bon appétit!

    *Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.