Soba Noodles with Chicken and Vegetables

I loved this recipe. I added about a teaspoon of toasted sesame oil to the sauce and a ton of bok choy(because it came in my Door to Door Organics order today). I only used 8 oz of soba noodles and it was perfect. Not sure why other reviews said this was bland. I didn't think there was anything bland about it. This will be my go-to when I have extra veggies to use up!

I was hesitant to fix this just based on the negative reviews, but I will make this again for sure. While we were eating, I told my husband that a lot of the poor reviews complained that this dish was bland, and we both laughed. I have made a number of bland stir fry recipes, and this was NOT one of them! I did make a few substitutions; Sambal Oelek in lieu of Sriracha, chicken thighs, and frozen stir fry veggies (which I always have on hand). I also made just enough noodles for two, plated that separately and ladled the chicken/veggie/sauce mixture over it. I would give this a five star, but save those for meals that I would serve guests...otherwise, this was an outstanding (and quick and easy) meal!

Added more garlic than what is written, used about 1/3 of a package of firm tofu (cubed), used less noodles, and added about 1 tsp of sesame oil. I've also used broccoli and snap or snow peas in the past

Pretty tasty- I made modifications as I'm a vegetarian (veg broth, no oyster sauce, used briggs amino acids and soy sauce, pan fried tofu and added more veggies). Over all a good base for a meal (but as I made modifications I can't rate the recipe in its entirety- but a great "stater" for a sauce!)

This was absolutely delicious and easy to make. Actually my favorite recipe that I've made this year!

We loved this and ate it all up. I made the recipe as it was written with the addition of a little more chicken and carrots. I used 3 boneless skinless breasts diced and 2 carrots instead of one and only one 8oz pkg of soba noodles. It was the perfect amount of food for the 4 of us.

Delicious! My 7 year old saw it and said, "Wow, that looks delicious!" Saved the spicy for after the kids were served. I'm lazy so I used precut matchstick carrots, bottled garlic and refrigerated ginger in a tube. We added baby corn and the flavors were delicious. We will definitely have this again.

I was really surprised by the number of critical reviews of this recipe! We made it for dinner last night and it was delicious. I used a little extra chicken, but otherwise followed the recipe exactly. I think the key is to buy authentic Asian sauces from an Asian grocery and they will have the bold flavors you crave. Delish and healthy and will definitely make again.

I was really excited to try this recipe after seeing it in the new issue of CL. I made it for my husband and 4 kids and none of us liked it. It was bland except for the kick of the hot sauce. I agree with the other reviewers, way too many noodles, not enough chicken or veggies. Lots of leftovers but unfortunately I will be throwing them out.

Not one of the better cooking light recipes I've made. I substituted tofu for chicken, but I don't think that was the problem. This was very bland and needed something.

Terrible Recipe! I just saw this in the new issue of Cooking Light and had to try it. The siracha hot chili sauce is way too hot. Also you end up wtih way too much pasta, and not enought potein. 1 Lb of chicken is really not enough for 6 grown people to be splitting up. Overall I was disappointed in this recipe and would not make it again.

I had no problems making this, as I learned on a recent trip to Japan to simmer the soba noodles, not boil them, and for a max of 3 min, then rinse in cold water for over a minute. I found this meal to be tasty and easy to make w/ my julienne peeler. I used regular chicken breast (vs tenders) and added a tsp cornstarch to thicken it slightly. I made it in my cast iron skillet so I could crank up the heat and "stir fry." It was the perfect flavor and heat--we all had 2 servings each! Can't wait to make it again w/ more veggies added.

I thought this was pretty good. I think it needed more Sriricha, but I think everything needs more. Husband made this. He said because of experience that when he went to mix the noodles with the sauce, he took everything off the heat, or else it would have gone mushy. I liked the zucchini as you don't usually see it in this type of dish. Husband used 5 cloves of garlic and 1 TBSP of ginger.

Absolutely the most tasteless thing I have ever made from Cooking Light! Don't even bother. It basically tasted like low quality canned chicken noodle soup. Bad, Bad, Bad...

This has potential. It felt like 12oz of noodles was a lot for this recipe. I would add more veggies (anything will work), and probably only 1/4 cup chicken broth next time. My noodles came out a little mushy but it is entirely possible I did something wrong while cooking them. There is definitely a slight kick to the flavor from the sriracha which I really enjoyed.