Five Spice Chicken Soba Noodles Stir Fry

Combine diced chicken thigh with shaoxing wine, soy sauce, dark soy sauce, five spice powder, salt, and white pepper. Let it marinate for 10 minutes while preparing the sauce and vegetables.

Prepare the soba noodle sauce by mixing soy sauce, dark soy sauce, oyster sauce, mirin, and grated ginger in a bowl.

For the Chinese broccoli seperate the stalks from the leaves. Cut stalks into 3cm pieces and leaves roughly chopped. Capsicum (1cm dice), zucchini (1cm slices, halved), onion (1cm slices), and finely chop the garlic.

Cook soba noodles in boiling water according to packet instructions. Drain and run under cold water to prevent sticking. Set aside.

In a hot wok or large pan, heat 1 tablespoon of neutral oil. Cook marinated chicken for 5–10 minutes or until fully cooked. Remove from the pan and set aside.

Add another tablespoon of oil to the pan. Cook Chinese broccoli stems for 5 minutes.

Add onion and capsicum; cook for an additional 3–5 minutes.

Add zucchini and Chinese broccoli leaves, and stir fry briefly until just tender.

Add finely chopped garlic and return the cooked chicken to the wok. Stir fry for 1 minute until fragrant.

Add the cooked soba noodles back into the wok. If the noodles are stuck, run them under cold water and gently shake to separate.

Pour the prepared soba noodle sauce over the noodles and toss gently to combine everything evenly. Stir fry for 1–2 minutes until heated through.

Serve topped with chili oil, if desired.