SERVES: 2             

PREP TIME: 30 min     

COOK TIME: 20 min    


  • 1/8 cup chicken stock
  • 1 tbsp oyster sauce
  • ¼ tsp sesame oil
  • 250g soba noodles
  • 2 tsp vegetable oil
  • 250g chicken breasts, thinly sliced
  • 1 small Bok choy thinly sliced (or Asian green of your choice)
  • 50g mushrooms thinly sliced
  • ¼ capsicum thinly sliced
  • 1 garlic clove thinly sliced
  • 15 Edamame Soy Beans (steam and remove beans from the pod)
  • 1 tbsp sesame seeds


  • Coriander leaves from 2 stems, roughly chopped
  • 1 large green or red hot chilli, thinly sliced.



  • Combine stock, oyster sauce and sesame oil in a bowl and set aside.
  • Steam your Edamame Soy Beans and remove beans from the pod and set aside.
  • Cook soba noodles according to package directions. Drain and set aside. 
  • In large non-stick skillet or wok, heat 1 tsp of vegetable oil over medium-high heat. Cook chicken until lightly golden and cooked through. Transfer to a plate.
  • In your non-stick skillet or wok, heat 1tsp of vegetable oil over medium-high heat. Cook capsicum and Bok choy stirring regularly until vegetables cooked, then add sliced mushroom and garlic, cook until tender. Add steamed Edamame beans, sauce mix, noodles and chicken to pan; cook, stirring to coat with sauce for 1 minute, add sesame seeds. Serve and enjoy!


  • Serve sliced chilli and coriander on the dinner table as plate options.


  • Recipes are essentially a "how-to guide". However, this doesn't mean you can't make some minor changes to create a 'master dish'. For example, with this recipe, you can remove the chicken and add more veggies such as broccoli, carrots or celery.
  • It's important to remember not all veggies cook at the same rate. So, if you're going to get adventurous and you're not sure how long each veggie will take, cook them in the wok individually and add them to a "veggie bowl" you will toss into the mix before stirring in the sauce.
  • If you're vegan, you can opt to remove the chicken stock and add vegan-friendly vegetable stock instead.
  • Cooking to taste simply requires an opinion. If you've regularly eaten Asian meals and you know you like cashews or mixed nuts, add them in. The best time to add nuts is in the last few minutes of cooking.


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