Soba Noodle Stir Fry

Ahhh it’s Friday, which means it’s FOOD FRIDAY here on Rather Be Sweating! Remember, every Friday I’ll be blogging about a meal, snack, or edible creation that I’ve whipped up this past week. The goal with these recipes is that they provide you with yummy, filling, satisfying food but are easy to make and give you a boost of energy.

What I love about this meal is that you can substitute the veggies and protein that I suggest for others that you might prefer. For example, you could use beef and asparagus rather than chicken and broccoli. Also, I’m a big fan of recipes that don’t require exact measuring so feel free to add in more carrots and less chicken, or extra garlic or low-sodium soy sauce … you get the idea 😉

One final note: for busy moms out there who might be feeling discouraged around meal time, this meal took me exactly 34 minutes to make from start to finish. And that INCLUDES me stopping to take the pictures below and fix my toddler a snack of peanut butter and crackers. Make the whole package of noodles too, that will at least give you a couple meals the next day (or seconds if you have ginormous appetites like we do in my family)!


  • 4 chicken thighs
  • 2-ish tablespoons vegetable oil
  • 2 heads broccoli
  • 1 yellow onion
  • 2 cups carrots
  • drizzle olive oil
  • 1/3 cup chicken stock
  • 1 package Soba Noodles
  • 1/3 cup soy sauce
  • 2 tablespoons sesame oil
  • 2 cloves garlic


Chop broccoli, onion, and carrots. Set aside.

broccoli carrots&onions

Heat a skillet over medium-high heat and then add vegetable oil. (I like using vegetable oil because the meat won’t stick to the pan and it can take a high heat so the kitchen doesn’t get smoky). Trim and cube the chicken thighs and start to sautee. After a few minutes add in the veggies with the drizzle of olive oil.

Put on a pot of water to boil for the soba noodles. Keep tossing the veggie/chicken mix and after about 5 minutes, add in the chicken stock, turn heat to medium, and cover.

chicken veggie mix covered

When the water is boiling, add the soba noodles and cook based on the package’s instructions. Although these noodles look like spaghetti, they take about half as long to cook so be ready for them to be finished quickly.

Soba Noodles Package

While the noodles are cooking and the veggie chicken mix is finishing up, whisk together the soy sauce, sesame oil, and crushed garlic. Drain the noodles really well and then pour the soy sauce mixture over the noodles. Stir well to coat the noodles then add in the veggies and chicken. Stir again and serve! Like most pasta-type meals, this is delicious leftover as well.

soba noodle stir fry


Avocado Toast

This snack/breakfast/lunch has been my go-to meal this week. It’s so quick and easy (a must) but it fills me up and keeps me going through playing with my toddler, nursing my baby, and squeezing in a workout (a definite must). What’s more, it’s HEALTHY! I’m not going to lie, I’m a total sucker for junk food. I can’t pass up a bag of potato chips if that’s what’s in the cupboard. But by keeping these avocados on hand with the sprouted grain bread, I am set up for a yummy, satisfying meal. So here it is:

  • Two slices sprouted grain bread, toasted (I used Ezekial Bread)
  • Butter (because everything’s better with butter)
  • Half an avocado
  • Salt & Pepper

One tip I suggest when buying avocados is to try to buy a variety of ripe-ness. So I bought 6 avocados at the grocery store this week all ranging from very ripe to hard as rock. That way I can eat the ripe one right away and by the time I make my way through, the one that started super un-ripe will then be perfect.

Toast the bread, melt the butter, spread the avocado, sprinkle the spices and voila!