Lemongrass Basil Chicken with Fresh Vegetables and Buckwheat Soba Noodles

This dish is fresh, clean and simple to prepare. It is kid friendly and can be pulled together in 30 minutes for those busy nights.
By / Photography By Jennifer Rubenstein | January 17, 2015


Cut chicken breasts into small chunks and sauté them in a heated skillet with the coconut oil.  After 5 minutes of sauteing, add the minced garlic and grated ginger and stir.

While chicken is cooking, fill a pan with water and bring to a boil.  Cook the Soba noodles according to directions on the package, then drain. Set aside.

Take all vegetables and cilantro, chop or shred them.  Mix them together like a salad to combine all ingredients.  Set aside.

After the chicken is cooked, add the package of Saffron Road Lemonbasil Sauce, stir to coat and cook for 5-7 minutes.

Plate the salad and add the Soba noodles on top of the salad, then add the chicken.  Take the fresh lime and squeeze over the top.




  • 2 pounds chicken breast
  • 1 package Soba buckwheat noodles
  • 2 cups nappa cabbage, shredded
  • 3 cloves garlic, minced
  • 1 Tablespoon fresh ginger, grated
  • 1 cucumber sliced or chopped
  • 2 carrots, shredded
  • 2 stalks of bok choy, sliced
  • 1/2 fresh lime cut into two slices
  • 1 package Saffron Road Lemongrass Basil sauce
  • 1/2 cup cilantro, chopped
  • 1 Tablespoon coconut oil
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