Light Hoisin Chicken Thigh & Soba Noodles Bowl with Pak Choi
Ready in about 40 minutes, this comforting chicken thigh and soba noodles dish is built for fat-loss phases — 530 kcal and 48g protein.
Ingredients
- 140g Chicken Thigh
- 130g soba noodles
- 80g pak choi
- 80g tenderstem broccoli
- 25g hoisin sauce
- 15g spring onions
- 3g garlic
- pinch of Chinese five-spice
- 40g cucumber
Method
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1
Prep everything first: wash and trim the pak choi and tenderstem, then measure out the sauce ingredients.
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2
Boil the soba noodles for 4-5 minutes, then rinse in cold water to remove starch.
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3
Toss the chicken thighs in half the sauce and roast at 200°C (180°C fan) for 22-25 minutes, until caramelised at the edges and cooked through.
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4
Season with five-spice, then toss in hoisin and garlic over high heat for the last minute until sticky.
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5
Meanwhile, steam or stir-fry the pak choi and tenderstem for 3-5 minutes until just tender with a little bite.
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6
Build the bowl: soba noodles first, then the veg and chicken thigh, spooning over any remaining sauce. Finish with the cucumber.
Tap ingredients and steps to tick them off as you cook.