2 people

Cooking time

55 minutes



How To Make Lemongrass Chicken Soba Noodles

This sensational recipe combines the aromatic flavours of lemongrass, chili, and ginger with our premium Extra Virgin Rapeseed Oil. Tossed with succulent chicken, soba noodles, and a medley of fresh veggies, it’s a delightful, wholesome meal that’s quick and easy to prepare.

  • 1 stalk chopped lemongrass outer layers removed, finely chopped
  • 1 red chilli deseeded and finely chopped

  • 1½ cloves of garlic crushed
  • 1½ cm fresh ginger grated
  • 1 tbsp soy sauce
  • ½ tbsp fish sauce
  • ½ tbsp brown sugar
  • 1 tbsp The Good Oil Extra Virgin Rapeseed Oil
  • 300 g chicken thigh fillets (skinless) chopped into quarters, or smaller if large
  • 100 g soba noodles
  • ½ C shelled edamame beans
  • ½ red capsicum thinly sliced (when in season)
  • 1 carrots cut into thin sticks
  • 2 spring onions thinly sliced
  • ½ handful fresh coriander for garnish
  • ½ tbsp sesame seeds lightly toasted in a dry frying pan
  • 1 lime juiced
  • 1 tbsp soy sauce
  • ½ tbsp runny honey
  • ½ tbsp sesame oil
  • ½ tbsp The Good Oil Extra Virgin Rapeseed Oil
  • ½ clove of garlic crushed
  • In a bowl, combine the chopped lemongrass, chillies, garlic, ginger, soy sauce, fish sauce, brown sugar, and oil.
  • Place the chicken in a shallow dish and pour over the marinade. Refrigerate for 30 minutes or longer if possible.
  • Bring a large pot of water to a boil. Add the soba noodles and cook according to package instructions. Drain well.
  • Place a frying pan or grill pan over medium-high heat. Remove the chicken from the marinade, and cook until cooked through and nicely charred.
  • Cook the edamame in a small pot of boiling water for about 3 minutes.
  • In a large bowl, combine soba noodles, edamame, capsicum, carrots, and spring onions.
  • In a small bowl, whisk together the dressing ingredients.
  • Pour the dressing over the salad and toss to combine, Divide between plates and top with fresh coriander leaves and sesame seeds.

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