Soba Noodle Bowl w/ Hot Sesame Chicken
Ready in 25 Minutes
Unpack Your Kit Ingredients
boneless chicken breast tenders (Just BARE Chicken)
peanut oil* (Loriva)
pre-cooked soba noodles (KA-ME)
hot sesame sauce (Happy Food Co.)
chopped green onion
frisée (seasonal, when available)
rice wine dressing (Happy Food Co.)
*If the oil has solidified in the fridge, place the sealed container in a cup of warm water.
Grab Your Cookware and Staples
salt and pepper
large skillet or stir-fry pan
cutting board and knife
Step 1: Roast the Chicken
PREHEAT the oven to 425 degrees.
SPRAY the baking sheet with non-stick spray.
PLACE the chicken breast tenders on the baking sheet and season to taste with salt and pepper.
ROAST for 10-12 minutes or until cooked through (no pink inside).
★TIP: When cooked, the internal temperature of the chicken should read 165 degrees on a meat thermometer.
Step 2: Sauté the Veggies and Soba Noodles
While the chicken is roasting…
WARM the peanut oil in a large skillet or stir-fry pan over medium-high heat.
ADD the shiitake mushrooms and sauté for 3 minutes.
ADD the carrots, snow peas and soba noodles.
STIR and cook until the veggies are crisp-tender and the noodles are heated through, about 3–5 minutes.
Step 3: Slice the Chicken and Toss with Sauce
SLICE the chicken into bite-size pieces.
DRIZZLE the chicken with hot sesame sauce and toss to coat.
Step 4: Serve It Up
SPOON the noodles and veggies into serving bowls.
TOP with chicken, green onion, sesame seeds, arugula and frisée.
DRIZZLE with rice wine dressing and serve.
★TIP: If you prefer a "soupier" noodle bowl, you can warm up some chicken or vegetable broth from your pantry and add it before serving.
Good Food for Real People
At Happy Food Co., we source our ingredients from the finest local and regional suppliers so you can feel great about what you’re putting on the table.
We know that eating well is important to you, and we’re delighted to be part of your evening dinner. Hope you enjoy this meal as much as we loved designing it for you.
— Chef K
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