Quick Chick Soba Bowl

Super simple
Super simple
Super simple
Super simple
0:20 m

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

Start cooking ➞




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>

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
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