Quick Chick Soba Bowl
Who doesn't love a big, steaming bowl of noodles with crunchy veg and "meaty" vegan chicken?! This delicious dish is incredibly quick and easy, making it the perfect recipe for working-at-home lunch or mid-week dinner
Servings
Ingredients
For the recipe
<item-todo-done>1 tbsp vegetable oil<item-todo-done><item-todo-done>1 tbsp toasted sesame oil<item-todo-done><item-todo-done>1 tsp chilli flakes<item-todo-done><item-todo-done>3 tbsp soy sauce - plus extra for drizzling<item-todo-done><item-todo-done>1 tbsp rice wine vinegar<item-todo-done><item-todo-done>2 tbsp sesame seeds<item-todo-done><item-todo-done>400g soba noodles<item-todo-done><item-todo-done>320g plant-based 'chicken'<item-todo-done><item-todo-done>4 spring onions<item-todo-done><item-todo-done>5cm piece of fresh ginger<item-todo-done><item-todo-done>25g peanuts<item-todo-done><item-todo-done>200g sugar snap peas<item-todo-done><item-todo-done>200g baby corn<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done>
Ingredients
For the recipe
<item-todo-done>2 tbsp vegetable oil<item-todo-done><item-todo-done>2 tbsp toasted sesame oil<item-todo-done><item-todo-done>2 tsp chilli flakes<item-todo-done><item-todo-done>6 tbsp soy sauce - plus extra for drizzling<item-todo-done><item-todo-done>2 tbsp rice wine vinegar<item-todo-done><item-todo-done>4 tbsp sesame seeds<item-todo-done><item-todo-done>800g soba noodles<item-todo-done><item-todo-done>640g plant-based 'chicken'<item-todo-done><item-todo-done>8 spring onions<item-todo-done><item-todo-done>10cm piece of fresh ginger<item-todo-done><item-todo-done>50g peanuts<item-todo-done><item-todo-done>400g sugar snap peas<item-todo-done><item-todo-done>400g baby corn<item-todo-done><item-todo-done>4 garlic cloves<item-todo-done>
Before you start
Large wok | Box Grater | Kettle Boiled | Large Saucepan | Colander | Box Grater
Prepare the noodles
- Bring a saucepan of water to the boil over a high heat
- Place the noodles in the saucepan, gently move them around in the water with tongs and cook for 2.5 minutes
- Use the tongs to transfer the noodles from the saucepan to a large bowl of cold water
- When the noodles are cool, drain the water, drizzle over a little oil, toss to coat and set the bowl to one side
Prepare the vegetables
- Cut the vegan chicken pieces into 0.5 cm shreds
- Trim and finely slice the spring onions at an angle
- Peel and grate the ginger and garlic with the fine side of the box grater
- Roughly chop the peanuts
- Trim and halve the sugar snap peas lengthwise
- Quarter the baby corn lengthwise
Time to cook
- Warm the vegetable oil and toasted sesame oil in the wok over a high heat
- Add the vegan chicken and stir for 1 minute
- Add the spring onions (saving a few for garnish) and toss to coat
- Add the ginger, garlic, chilli flakes and peanuts and stir for 1 minute
- Add the soy sauce, rice wine vinegar and sugar and stir for 1 minute
- Add the sugar snap peas and baby corn and stir for 2 minutes
- Add the noodles and 1 tbsp sesame seeds to the wok and toss to combine
Time to serve
- Use tongs to transfer the contents of the wok into serving bowls
- Garnish with the reserved spring onions and sesame seeds, drizzle with a little soy sauce and sriracha and serve immediately