Give BOSH! a Shout

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply.

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes and other goodness delivered to your inbox every Friday?

  • Iconic BOSH! recipe ideas

  • Exciting launches & news

  • Other things we're loving

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend.

Quick Chick Soba Bowl

Quick Chick Soba Bowl
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

Ingredients
Method

Before you start

Large wok | Box Grater | Kettle Boiled | Large Saucepan | Colander | Box Grater

Ingredients

Ingredients

  • 400g soba noodles
  • 1 tbsp vegetable oil
  • 1 tbsp toasted sesame oil
  • 320g vegan chicken pieces
  • 4 spring onions
  • 2 inches ginger
  • 2 cloves garlic
  • 1 tsp chilli flakes
  • 25g peanuts
  • 3 tbsp soy sauce + more for drizzling
  • 1 tbsp rice wine vinegar
  • 2 tsp sugar
  • 200g sugar snap peas
  • 200g baby corn
  • 2 tbsp sesame seeds

Method

  1. 1.

    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 ½ 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 ½ 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