Chicken Soba Vegetable Bowls

Soba noodles with chicken, cabbage, and sesame dressing.

Ingredients

Bring a large pot of water to a boil. Add 5 oz soba noodles and cook according to package directions (usually 4-5 minutes). The noodles should be tender but still have a slight bite. Drain well in a colander and set aside.
While the noodles cook, pat 8 oz sliced chicken breast dry with paper towels. Heat a large skillet over medium-high heat and add a drizzle of oil. Once hot, add the chicken in a single layer and cook undisturbed for 3-4 minutes until the bottom is golden.
Stir the chicken and continue cooking for another 3-4 minutes until the internal temperature reaches 165°F (74°C) and no pink remains. Transfer to a plate and set aside.
In the same skillet, add the shredded cabbage (about 2 cups) and julienned or matchstick carrots (about 1 cup). Sauté over medium-high heat for 4-5 minutes, stirring frequently, until the vegetables are tender-crisp and beginning to caramelize at the edges.
Return the cooked chicken to the skillet and pour in 2 tbsp soy sauce and 1 tsp sesame oil. Toss everything together and cook for another minute until the sauce coats the vegetables and chicken.
Divide the cooked soba noodles between two bowls. Top each with the chicken-vegetable mixture and any accumulated sauce from the skillet. Serve hot or at room temperature.

For meal prep, cook all components separately and store them in the refrigerator for up to 3 days. Assemble just before serving to keep the noodles from absorbing too much sauce.
Swap soba noodles with rice noodles, angel hair pasta, or brown rice for different textures and carb preferences.
Add a squeeze of fresh lime juice, sliced green onions, toasted sesame seeds, or fresh cilantro on top for brightness and texture.
Increase the sesame oil to 2 tsp for a richer, nuttier flavor, or add 1/2 tsp ginger and 1 minced garlic clove to the sauce for more depth.