Spicy Peanut Soba Noodles with Ground Chicken Recipe
Spicy buckwheat soba noodles are tossed with seasoned ground chicken, sautéed mushrooms, fresh cucumbers and crunchy peanuts for a quick and flavorful weeknight meal!
You’ll love these gingery, spicy, soy-flavored soba noodles and just how quickly you can get dinner on the table! This whole meal will come together in less than 20 minutes and (depending on where you shop), by spending less than $20. Talk about a win-win!
I love shopping at Trader Joes for so many reasons — it’s easy to navigate, bright and friendly, their creative & seasonal offerings and of course IT’S SO BUDGET FRIENDLY. It’s hard to shop at other stores when you can pick up all the items you need for a hearty four person dinner for $18 — seriously!
In my shopping quest I came upon these Matcha Green Tea Soba Noodles I used for this recipe — though I was cautiously optimistic about their taste, they ended up being delish! Of course you can substitute any soba noodle (or spaghetti) for this recipe instead.
I opted for ground chicken because it cooks SO quickly and can be seasoned any which way to match our mood. This mood was SPICE!
For the veggies, sautéed mushrooms for their meatiness and fresh cucumbers for their crunch. Use whatever you’d prefer here, whatever would make your noodle bowl extra craveable!!!
Here’s how you make my Spicy Peanut Soba Noodles with Ground Chicken:
- Bring a salted pot of water to a boil.
- Sauté mushrooms until soft then add to large serving bowl.
- In same pan, brown ground chicken and season well. Add to bowl.
- In boiling water, cook soba noodles according to package directions. Drain but don’t rinse.
- While noodles cook, whisk together ingredients for sauce.
- Add drained noodles to serving bowl and immediately toss in sauce.
- Add cucumbers, fresh cilantro and peanuts before serving!
Hope you love these spicy, peanut-y noodles!
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Spicy Peanut Soba Noodles with Ground Chicken
Ingredients
- 2 6.3-oz packages Trader Joe's Matcha Green Tea Soba Noodles or equivalent amount of other soba noodles
- 1 lb. organic ground chicken thigh or "lean" not "extra lean"
- 1 tsp. crushed red pepper flakes
- 1 tsp. kosher salt + pepper each
- 1 crate sliced cremini mushrooms
- 1/2 English seedless cucumber diced
- chopped fresh cilantro
- crushed roasted peanuts
spicy peanut sauce
- 1/2 cup Tamari or liquid aminos
- 2 tbsp. unsweetened peanut butter
- 2 tsp. ginger paste
- 2 tsp. sriracha sauce or more!
- 1 tsp. honey
- optional: sesame seeds
Instructions
- Bring a salted pot of water to a boil over high heat.
- In a sauté pan, add a drizzle of olive oil over medium heat then add mushrooms. Sauté until soft then add to a large serving bowl.
- In the same pan, add ground chicken and season with red pepper flakes, salt and pepper. Cook until no longer pink then add to serving bowl with mushrooms.
- In the boiling water, add soba noodles and cook according to package directions. Drain but don't rinse then add them to the serving bowl with mushrooms and chicken.
- While noodles cook, whisk together ingredients for sauce then add to noodles.
- Add cucumbers, fresh cilantro and peanuts to serving bowl, then toss well before serving!
Why You’ll Love These Spicy Peanut Soba Noodles with Ground Chicken
- Rich, nutty peanut sauce with a satisfying kick of heat
- Ready in under 30 minutes — a perfect weeknight dinner
- Packed with protein from the ground chicken
- Serve warm or cold — equally delicious either way
- Naturally dairy-free and easily made gluten-free with rice noodles
Ingredients
- Soba noodles
- Ground chicken
- Creamy peanut butter
- Soy sauce (or tamari for GF)
- Sriracha or chili garlic sauce
- Rice vinegar
- Sesame oil
- Garlic and fresh ginger
- Honey or maple syrup
- Green onions, sesame seeds, and crushed peanuts for topping
- Optional: shredded cabbage, edamame, or cucumber
Tips for the Best Peanut Soba Noodles
- Cook soba noodles al dente and rinse immediately under cold water to stop cooking
- Make the peanut sauce first and thin with a splash of warm water if needed
- Brown the ground chicken well for extra flavor — don’t rush this step
- Toss noodles with sauce while still slightly warm for best absorption
- Taste and adjust — more sriracha for heat, more honey for sweetness, more vinegar for tang
Substitutions & Variations
- Noodle swap: Use rice noodles, linguine, or ramen for a different texture
- Protein: Ground turkey, shrimp, or crispy tofu work just as well
- Nut-free: Use sunflower seed butter or tahini instead of peanut butter
- Add veggies: Bok choy, snap peas, shredded carrots, or bell pepper
- Milder: Reduce or omit the sriracha for a kid-friendly version
Frequently Asked Questions
Can I make peanut soba noodles ahead? Yes! Store noodles and sauce separately for up to 3 days. Toss together and add a splash of water to loosen the sauce before serving.
Are soba noodles gluten-free? Traditional soba contains wheat — check labels, or use 100% buckwheat soba or rice noodles for gluten-free.
Can I serve this cold? Absolutely — these noodles are wonderful as a cold noodle salad straight from the fridge.
More Easy Asian-Inspired Recipes
- Sheet Pan Kung Pao Shrimp
- Ginger Shrimp Soba Noodle Spinach Salad
- Teriyaki Shrimp Pineapple Kebabs
- 30-Minute Chicken Shawarma Bowls
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.