I’m obsessed with all kinds of Asian noodles; lo mein, chowmein, pad thai, you name it, I like it. This dish is kind of a hodgepodge of all the different varieties of Asian noodles that I love; a little bit of Thai here, a smidge of Chinese there, and just a pinch of Japanese.
Lime and coriander are quintessentially Thai and give the noodles a great citrusy flair; classic Japanese soba noodles made with buckwheat flour give the dish a little nuttiness; hoisin sauce, a yummy Chinese concoction gives off a tangy and sweet little something something; and my favorite element, Sirracha Sauce adds a a super spicy, tangy, sweet, and sour punch. All ingredients combined create an irresistible bowl of noodles that should and will be devoured immediately.
In a bowl combine the following: 1/2 cup teriyaki sauce, 4 tablespoons soy sauce, 1 1/4 tablespoons sesame oil, 1 1/4 tablespoons hosin sauce, 1 1/2 tsp sirracha sauce (or more if you prefer it extra spicy which I do!), 2 1/2 tablespoons rice vinegar, 1 tsp ground corriander, and 2 tablespoons lime juice. Set aside.
I like to use Japanese Soba noodles; if you can’t find them you can also use whole wheat spaghetti but I would highly recommend to seek them out. I found mine at World Market but they are in a lot grocery and specialty stores now. Cook them according to directions on the package.
You’ll also need: 2 cups shredded carrot, 1 1/2 cups snow peas chopped into bie size pieces (I realize they aren’t here but later figured out it’s probably best to chop them up), four green onions sliced on a diagonal, and 2 1/2 cups sliced shitake mushrooms.
I forgot the garlic!! Very important! 4 large cloves chopped garlic.
Cut chicken breast very thinly. I like to put them in freezer about 25 minutes before so they cut easier.
Time to begin cooking. Heat a very large saute pan or wok (if you have one) to high heat. When the pan is smoking add about a tablespoon of peanut oil. Add carrots, snap peas and mushrooms. Stir fry for about three minutes. Season with a little bit of salt. Transfer veggies to a plate. Return pan to heat.
Add another tablespoon of peanut oil to pan. Add chicken. I also like to add about a tablespoon of soy sauce to help carmelize the chicken a little bit more and add flavor.
Stir fry on high heat until golden brown and cooked through. Remove to the same plate with veggies. Return pan to heat.
Add another 1/2 tablespoon of peanut oil to the pan. Throw in your garlic and green onion. Stir fry on high heat for about 1 minute.
Add veggies and chicken back in.
Throw in your cooked Soba Noodles and pour sauce over the whole mixture. (This recipe makes a lot of sauce which I love but if you like a little less add a a little less) Keep everything over a high heat and toss until sauce is completely incorporated. You want to stir-fry for a few more minutes to essentially cook the sauce. Add a little bit more Sirracha if you think it needs a little extra spice. I wish I had a picture of the final product in the pan but I’m pretty sure I deleted it so all you get to see is the final product!
Garnish with chopped green onion. Serve!
Spicy Asian Noodles
1 package soba noodles (about 13-14 ounces)
Approximately 2 1/2 tablespoons peanut oil
2 cups shredded carrot
1 1/2 cups snow peas chopped into bite size pieces
2 1/2 cups shitake mushrooms sliced
4 green onions cut on the diagonal divided plus 1 more for garnish
2 chicken breasts very thinly sliced
1/2 cup teriyaki sauce
1/4 cup soy sauce (plus 1 tablespoon to cook with chicken)
1 1/4 tablespoons sesame oil
1 1/4 tablespoons hosin sauce
1 1/2 teaspoons of sirracha (or more if you like extra spicy)
2 1/2 tablespoons rice vinegar
1 tsp ground coriander (optional)
1 teaspoon lime juice
Cook soba noodles as directed. To make sauce: In small bowl combine teriyaki sauce, 1/4 cup soy sauce, sesame oil, hosin, sirracha, rice viegar, coriander, and lime juice. Set aside. Stir-fry carrots, mushrooms, and snow peas over high heat with one tablespoon of peanut oil for about three minutes tossing frequently. Remove veggies from pan. Set aside. Add one more tablespoon of oil to the pan, add chicken and 1 tablespoon soy sauce. Stir-fry chicken until cooked through and brown. Remove and set aside with veggies. Reduce heat to medium. Add remaining oil. Saute garlic and green onions about one minute. Add veggies and chicken back to the pan. Add noodles. Add sauce. Toss everything together over heat until combined. Garnish with remaining green onion.