Sesame-Ginger Chicken Soba Noodle Bowls

Serves 4

Ingredients

• 1.25 lbs boneless skinless chicken breasts
• 12 oz soba noodles
• 1 large English cucumber
• 3 medium carrots
• 6 scallions
• 0.5 cup chopped fresh cilantro
• 0.25 cup chopped fresh mint leaves
• 3 tbsp toasted sesame seeds
• 0.25 cup low-sodium soy sauce
• 3 tbsp toasted sesame oil
• 3 tbsp rice vinegar
• 2 tbsp grated fresh ginger
• 3 minced garlic cloves
• 2 tbsp honey
• 1.5 tsp sriracha or chili crisp
• 2 tbsp avocado oil
• 0.5 tsp kosher salt

Instructions

1. 1Pat the chicken breasts dry and season both sides with kosher salt. Heat avocado oil in a large skillet over medium-high heat until shimmering (about 350°F).
2. 2Add the seasoned chicken to the hot skillet and cook undisturbed for 6 minutes until golden brown. Flip and cook an additional 5-7 minutes until the internal temperature reaches 165°F. Transfer to a cutting board and let rest 5 minutes before slicing into thin strips.
3. 3While the chicken cooks, bring a large pot of water to a rolling boil. Add the soba noodles and cook according to package directions, usually 4-6 minutes, until al dente. Drain and immediately rinse under cold running water for 30 seconds to stop cooking and remove excess starch. Set aside.
4. 4Prepare the sesame-ginger dressing: In a medium bowl, whisk together low-sodium soy sauce, toasted sesame oil, rice vinegar, grated fresh ginger, 3 minced garlic cloves, honey, and sriracha until smooth and emulsified. Set aside.
5. 5Using a mandoline or sharp knife, slice the English cucumber into thin half-moons (about 1/8-inch thick). Julienne the carrots into matchsticks. Thinly slice the scallions, separating the white and green parts.
6. 6In a large mixing bowl, combine the rinsed soba noodles, sliced cucumber, julienned carrots, half the sliced scallions, chopped cilantro, and chopped mint. Drizzle with 2/3 of the sesame-ginger dressing and toss gently to coat evenly.
7. 7Divide the dressed noodle and vegetable mixture evenly among 4 serving bowls. Arrange the sliced chicken on top of each bowl.
8. 8Drizzle the remaining sesame-ginger dressing over the chicken. Sprinkle each bowl generously with toasted sesame seeds and the remaining green scallion slices.
9. 9Serve immediately at room temperature. For meal prep, store components separately and assemble just before eating to maintain crisp vegetable texture.
10. 10Optional: If desired, warm the bowls briefly in a 300°F oven for 3 minutes before adding fresh herbs to gently warm without wilting the greens.