Healthy Chicken Soba Noodles

High in protein, low in calories but most importantly absolutely delicious - you simply have to make this! Soba noodles are made with buckwheat and can be found in the Asian section of most supermarkets these days so you really have no excuses.

Bursting with fresh, gingery flavour and red chilli heat, every mouthful is a delight. The chicken almost melts in the mouth as it is first poached in chicken stock (upping the chicken flavour) and then shredded. I used mushrooms, green beans and carrots for a variety of textures but you can of course use whatever veg you like.

Healthy Chicken Soba Noodles

Serves 4

olive or rapeseed oil

800ml chicken stock 

400g skinless chicken breasts 

200g dried soba noodles 

15g fresh ginger, grated 

2 garlic cloves, finely chopped

1 red chilli, finely chopped 

1 small onion, thinly sliced 

1 large carrot, peeled and cut into small pieces

150g green beans, trimmed and halved

150g mushrooms, roughly chopped

2 tbsp light soy sauce 

1 tsp toasted sesame oil

small bunch fresh basil, finely chopped

Bring the stock to a simmer in a wide, deep pan with a lid over a medium-low heat. Add the chicken, cover with the lid and cook for 20 minutes or until cooked through. Remove the chicken, leaving the stock in the pan. Shred the chicken and set aside. 

Add the noodles to the pan of stock and simmer (uncovered) for 6-8 minutes or until just cooked. Drain, reserving about the stock. Set the noodles aside with the shredded chicken. 

Heat around 2 tbsp of oil in the pan. Stir-fry the ginger, garlic and chilli for 1 minute. Add the onion, carrot, beans and mushrooms, and stir-fry for 4-5 minutes. Add the shredded chicken, noodles, soy, sesame oil and half of the reserved stock, tossing together in the pan. 

Add the rest of the stock followed by the basil and take off the heat. Give everything a good stir then divide between serving bowls and enjoy.