Quick Chick Soba Bowl 🍜 (Vegan Chicken Noodles!)

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh is a great protein source and adds a nutty flavor.

sesame seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide similar crunch and nutrition.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos are often less expensive.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a similar tang at a lower cost.

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.

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.

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.

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.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens