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Easy Soba Noodle Stir Fry w/Chicken + Veggies

Course dinner, lunch


  • 2 16 oz bags Frozen Vegetables *I used an "Asian stir fry blend" which was broccoli, green beans, sugar snap peas, carrots, celery, red peppers, water chestnuts, and onions. You can also use ~3-4 cups fresh veggies instead if you have them!
  • 8 oz Whole grain Soba noodles *These were only 30% whole grain, I'm on the hunt for 100% whole grain!
  • 10 oz Vegetable noodles (zucchini, carrot, kohlrabi, etc.) *If spiralizing your own noodles, use use 2 full cups
  • 4 large garlic cloves, minced
  • 1/2 cup coconut aminos *low sodium soy sauce can be used in place, but keep in mind that it is higher sodium
  • 2 tbsp rice vinegar
  • 1.5 lbs chicken breast
  • 3 tbsp olive oil
  • chives or green onions (optional for topping)


  • Heat 2 tbsp olive oil in a pan on medium heat. Cook chicken breasts on medium heat for ~5-6 minutes on each side, until cooked through. Transfer cooked chicken to a cutting board and chop into bite sized pieces. Keep chicken separate from the pan.
  • Start your noodles! Bring a large pan of water to a boil and add your soba noodles. Cook for 8-10 minutes.
  • In the same pan you used to cook the chicken, heat 1 tbsp of olive oil. Add frozen veggies and cook until thawed and heated throughout. Push the frozen veggies to the side of the pan and add your vegetable noodles. Cook for 3-4 minutes until tender.
  • Add coconut aminos, rice vinegar, and garlic cloves to the pan. Combine well and cook 3-4 minutes until garlic is fragrant.
  • Finally, add your soba noodles and chicken to the pan and combine well. Enjoy!
Keyword Broccoli, Carrots, Green Beans, Noodles, Onions, Soba, Sugar Snap peas, Water Chestnuts