Last updated on 8.11.2023
Our latest fakeaway 🥡 These ramen-style buckwheat soba noodles are the closest thing we’ve found in taste and texture to the regular Chinese stir-fried egg noodles. In my opinion this recipe is just as good as the regular Chow Mein I’ve had in restaurants.
This recipe is for 4 servings. Each serving contains about 542 kcal (52 g protein, 55 g carbs 12 g fat).
1/4 cup tamari
2 tbsp (37 g) oyster sauce
2 tbsp Chinese cooking wine
1 tsp toasted sesame oil
1 tbsp (14 g) brown sugar
2 tsp (7 g) cornstarch
65o g chicken breast – thinly sliced against the grain
1 tbsp garlic infused oil
1 tbsp peanut oil
300 g shredded cabbage
1 carrot – julienned
80 g beansprouts
30 g scallions
280 g ramen soba noodles (100% buckwheat)
Sautee chicken in the garlic oil until browned. Set aside.
Make soba according to instructions (ca 3 mins). Rinse thoroughly in cold water.
Sautee cabbage in the peanut oil until golden.
Add carrots and beansprouts and sautee for a few minutes.
Add all ingredients (minus the soba) to the pan and let the sauce thicken a bit.
Mix in the soba noodles and fry for a minute.