Uploaded August 2025 | Updated September 2026, 1 week ago
High-protein Chicken Sesame Soba Noodle Bowl
Serves 4 | Prep & Cooking 15 mins
1 tbs Coles Extra Virgin Olive Oil
560g pkt Coles RSPCA Approved Chicken Meatballs
200g Coles Brown Sliced Mushrooms
2 x 400g pkts Coles Asia Ready to Eat Soba Noodles
1 cup (250ml) Coles Reduced Salt Real Chicken Stock
⅓ cup (90g)Wellness Road Organic Hulled Tahini
1 tbs Coles Asia Soy Sauce
1 garlic clove, crushed
2 tsp Coles White Sesame Seeds
1 spring onion, thinly sliced
1tbsp chilli oil
1. Heat the oil in a large frying pan over high heat. Add the meatballs and mushroom and cook, stirring occasionally, for 8 mins or until meatballs are golden and cooked through and mushrooms are tender. Transfer to a large bowl and cover to keep warm.
2. Meanwhile, cook the noodles in a large saucepan of boiling water for 1-2 mins or until tender. Drain.
3. Add the stock to the frying pan and place over high heat. Bring to a simmer over high heat and cook for 3 mins or until heated through.
4. Place the tahini, soy sauce and garlic in a large heatproof bowl and whisk to combine. Add the hot stock and whisk until well combined.
5. Divide tahini mixture among serving bowls. Top with noodle and meatball mixture. Sprinkle with sesame seeds and spring onion and drizzle with chilli oil to serve.
High-protein Chicken Sesame Soba Noodle Bowl
Serves 4 | Prep & Cooking 15 mins
1 tbs Coles Extra Virgin Olive Oil
560g pkt Coles RSPCA Approved Chicken Meatballs
200g Coles Brown Sliced Mushrooms
2 x 400g pkts Coles Asia Ready to Eat Soba Noodles
1 cup (250ml) Coles Reduced Salt Real Chicken Stock
⅓ cup (90g)Wellness Road Organic Hulled Tahini
1 tbs Coles Asia Soy Sauce
1 garlic clove, crushed
2 tsp Coles White Sesame Seeds
1 spring onion, thinly sliced
1tbsp chilli oil
1. Heat the oil in a large frying pan over high heat. Add the meatballs and mushroom and cook, stirring occasionally, for 8 mins or until meatballs are golden and cooked through and mushrooms are tender. Transfer to a large bowl and cover to keep warm.
2. Meanwhile, cook the noodles in a large saucepan of boiling water for 1-2 mins or until tender. Drain.
3. Add the stock to the frying pan and place over high heat. Bring to a simmer over high heat and cook for 3 mins or until heated through.
4. Place the tahini, soy sauce and garlic in a large heatproof bowl and whisk to combine. Add the hot stock and whisk until well combined.
5. Divide tahini mixture among serving bowls. Top with noodle and meatball mixture. Sprinkle with sesame seeds and spring onion and drizzle with chilli oil to serve.
