I did a bad thing. I went and said that my life didn’t seem so busy. I said it OUTLOUD… and I even wrote it here, on my blog. That was a bad idea. Because now, seemingly overnight, life has exploded with its busy ridiculousness again. While I love my life, I really do wish there were more hours in the day. It makes simple things, like cooking dinner for example, seem really difficult. Luckily, I’m starting to get a few tricks under my belt that help me keep The Husband and myself eating healthily even when I’m running around like a crazy person. These Quick Asian Chicken Soba Noodle Bowls come together in just 20 minutes, with the help of my weekly stash of pre-cooked chicken breasts, which I talked about last time in my Berry Almond Kale Mason Jar Salad post.
Each Sunday, as I prep my salad jars, snacks, and Frozen Green Smoothie packets for the week, I also throw a couple chicken breasts in the oven to bake. I wrap these babies up in tin foil and use them throughout the week for a quick lunch or dinner. For my Asian Chicken Soba Noodle Bowls, these pre-cooked chicken breasts made it easy to just chop the chicken into chunks, toss them into the pan with some veggies and sauce, and combine with soba noodles for a healthy and SUPER fast dinner.
Another trick I’ve learned is to “theme” my cooking for the week. I mentioned in my Slow Cooker Korean BBQ Taco post that we’ve been making a beef or pork roast at the beginning of each week and using that for different meals throughout the week as well. Depending on the flavors of that roast–if it’s Italian or Mexican or Asian flavored–I buy ingredients at the store that week that will go along with it.
For example, on an Italian week, I might buy whole wheat pasta, skim ricotta cheese, Italian parsley, and some lemons. On a Mexican week, I’ll make sure I have shredded four cheese blend, tortillas, black beans, and cilantro. For an Asian week, which this meal was a part of, I always make sure to have soy sauce, rice wine vinegar, sesame seeds, ginger, garlic, some kind of greens (broccoli slaw in this case, but also spinach, bok choy, cabbage, etc), soba noodles (or rice noodles), and mushrooms.
I also always keep certain basics on hand, like white and brown rice, quinoa, fresh baby spinach, chicken stock, garlic, scallions, canned tomatoes, and yellow onions.
Trust me when I say that thinking ahead like this makes combining ingredients for a quick meal just that much easier!
I’m finding out that a lot of eating healthy is in the planning–if you plan ahead for the entire week, it’s SO much easier to stick with healthy meals and resist the temptation to go to the drive thru. As a girl who LOVES her french fries, let me just say, if I can do this–so can you! I promise.
And now for the good stuff:
Quick Asian Chicken Soba Noodle Bowls
Makes 6 servings.
- 1/2 cup rice wine vinegar
- 1/4 cup soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons brown sugar
- 1 tablespoon sesame seeds
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 inch fresh ginger, peeled and grated
- 1 package broccoli slaw (found in produce section, usually near coleslaw!)
- 1 16 oz. package white mushrooms, sliced
- 2 cups cooked chicken breast, cubed
- 4 green onions, thinly sliced
- 1 package soba noodles (usually found in Asian section, sometimes called buckwheat noodles)
- salt and pepper (to taste)
- Sriracha, for serving
1. Cook the soba noodles according to the package directions. Drain and rinse under cold water. Place in a bowl and set aside.
2. In a large skillet, add vegetable oil, garlic and grated ginger to the pan. Cook for a few minutes until garlic is just slightly golden.
3. Add the broccoli slaw and cook until softened, about 4-5 minutes.
4. In a bowl, whisk together soy sauce, rice wine vinegar, brown sugar, sesame oil, and sesame seeds.
5. Add the mushrooms to the skillet, cover and cook until softened and browned, about 4 minutes. Add the chicken to the pan and cook until heated through. Pour the sauce over the chicken mixture, bring to a boil, and simmer for 5 minutes. Add salt and pepper to taste.
6. Add the chicken mixture to the soba noodles and toss to combine.
Slice scallions thinly and add the the mixture and toss again.
Serve in bowls topped with sriracha if desired.