Soba Noodles with Chicken and Vegetables

By Snoo

I love to experiment with the variety of Asian condiments I keep on hand. It's more economical and healthier to use small amounts of a few sauces than using a bottled stir fry sauce. I serve this with a fruit salad of pineapple, mango, and kiwifruit. If you prefer a vegetable side dish, steamed sugar snap peas or snow peas are a great choice.

serving size: 1 1/3 cups noodle mixture and 1/2 teaspoon seeds
Cal 353
Fat 5g
Protein 26g
Carb 47g
Fiber 2g
Sodium 754mg

Ingredients

• Ingredients:
• 1/2 cup fat-free, less-sodium chicken broth
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons mirin (sweet rice wine)
• 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
• 1 (12-ounce) package soba (buckwheat noodles)
• 1 tablespoon canola oil
• 1 teaspoon minced garlic
• 1 teaspoon grated peeled fresh ginger
• 1 pound chicken breast tenders, cut into bite-size pieces
• 2 large zucchini, cut into julienne strips (about 2 cups)
• 1 large carrot, cut into julienne strips
• 1 tablespoon sesame seeds, toasted

Preparation

Step 1

1. Combine first 5 ingredients in a small bowl.

2. Prepare noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain.

3. Heat canola oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and chicken to pan; sauté for 3 minutes, stirring constantly. Add broth mixture, zucchini, and carrot to pan; cook 3 minutes, stirring constantly. Add noodles; cook for 2 minutes or until thoroughly heated, tossing well. Sprinkle with sesame seeds.