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Miso Chicken Soba Noodles features sweet, savory chicken with vibrant fresh vegetables on top of healthy soba noodles. This easy noodle recipe takes less than 30 minutes to prepare. It's flavorful, delicious, and perfect for weekday dinners.
Miso Chicken Soba Noodles Recipe
Miso chicken soba noodles are made with the perfect combination of sweet and savory flavors, as miso paste, honey, and soy sauce come together to create an irresistible umami blend.
The dish features juicy chicken and fresh vegetables, completing a wholesome meal with healthy soba noodles. It’s one of the best noodle recipes to make at home, and everyone loves it.
Soba noodles are healthy and easy to cook, they taste great either cold or hot. Check my recipe Spicy Sriracha Soba Noodle Soup, and enjoy it differently.
Why This Recipe Works
This easy noodle recipe brings a delicious meal to the table in less than 30 minutes. It makes quick yet healthy weekday dinners that fit perfectly for young individuals and busy moms.
It serves a balanced meal with rich protein, fiber, and plenty of vegetables in one dish. It’s absolutely nutritional and satisfying to enjoy.
It’s also a versatile recipe that you can always make to meet your personal taste. Feel free to add more veggies, or use different proteins for your preference.
Recipe Ingredients
This flavorful miso chicken soba noodles recipe calls for only a few ingredients:
- Miso paste
- Honey
- Soy sauce
- Chicken thigh
- Extra virgin olive oil
- Dry soba noodles
- Red peppers
- Rocket leaves
- Roasted sesame seeds, for garnish
See the recipe card for full information on ingredients.
How To Make Miso Chicken Soba Noodles
Chewy soba noodles with miso honey-glazed chicken on top is fabulous and unstoppable.
First, marinate the chicken thigh in a mixture of miso paste, honey, and soy sauce for 10 minutes.
Next, heat the skillet with extra virgin olive oil. Then, pan-fry the chicken for a few minutes until nicely charred. Keep cooking the meat with a little bit of water. Turn off the heat once the meat is cooked through.
Cook the dry soba noodles according to the package instructions.
Finally, assemble the dish with sticky honey miso chicken, prepared veggies, and soba noodles. Serve with roasted sesame seeds sprinkled on top and drizzle with pan sauce for extra flavor.
Cooking Tips
To make this easy, mouthwatering miso chicken soba noodles, please follow my tips below:
- Choose a different protein such as pork or beef if desired.
- If you have chili paste or fresh chilies at home, feel free to add it to the final dish for a spicy kick.
- This recipe works for either fresh refrigerated soba noodles or dry soba noodles.
Frequently Asked Questions
Fill a pot with a sufficient amount of water. Bring the water to a rolling boil over high heat, and cook the noodles until al dente. Once the noodles are cooked to your liking, drain them in a colander or sieve. Rinse them under cold running water to stop the cooking process and remove excess starch. This helps maintain the texture and prevents them from sticking together. Transfer the soba to a plate and serve immediately.
Yes, you can marinate the chicken in the miso paste mixture the night before, and cook it just before serving to retain its optimal texture and flavor. Also, to ensure the soba noodles have the best texture, cook it before serving.
This recipe has 780 calories per serving.
What To Serve With This Recipe
For an easy and wholesome weeknight dinner, I recommend the following recipes:
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Other Recipes You Might Like
Miso Chicken Soba Noodles
Ingredients
- 2 tablespoons miso paste
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 12 ounces (375 grams) chicken thigh, boneless, sliced
- 1/4 cup extra virgin olive oil
- 2 bundles (3.5 ounces or 100 grams per serving) dry soba noodles
- 2 red peppers, sliced, for serving
- 1 ounces (30 grams) rocket leaves, chopped in halves
- 1 tablespoon roasted sesame seeds, for serving
Instructions
- Whisk together miso paste, honey, and soy sauce in a bowl. Add the chicken and marinate for 10 minutes.
- Heat olive oil in a skillet over medium-high heat. Add the chicken and cook, stirring occasionally, for 5 minutes until it develops a slight char and is just cooked through. Deglaze the pan by adding 2 tablespoons of water, then continue cooking for an additional 3 to 5 minutes. Turn off the heat.
- Fill a saucepan (or pot) with enough water and bring it to a boil. Cook the dry soba noodles according to the package instructions. Serve the noodles with chicken, red peppers, and rocket leaves. Drizzle with the pan juices and finish with a sprinkle of roasted sesame seeds on top.
Video
Notes
- Choose a different protein such as pork or beef if desired.
- If you have chili paste or fresh chilies at home, feel free to add it to the final dish for a spicy kick.
- This recipe works for either fresh refrigerated soba noodles or dry soba noodles.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Out of curiosity, could arugula be substituted for any other veggies? Also (just for clarity), does any of the veggies in this recipe need to be cooked in any way or are they simply set aside after all the prep work and cooking? Could other veggies (and/or maybe even garlic) be added to the dish for more flavor (and/or maybe simply to enhance the appearance of the dish)?
Hi Kyle. You can substitute the arugula for baby spinach, endive, baby kale or just mixed salad leaves, if you’d like to stay on similar flavours. If not, please feel free to sub in your own favourites, cooked or fresh.
This was such an easy and beautiful and gorgeous and yum and heady dinner to make! Thank you for sharing this. ♥️ ♥️ ♥️
Thank you for your comment. So glad you liked the recipe.
I’ve never heard of rocket leaves. What do they taste like and where do you find them? I love in Midwest America.
I used Japanese rocket leaves also known as Arugula.