Soba Noodles with Chicken and Vegetables

By gvcathy

Amy Sokol, San Antonio, Cooking Light

JULY 2009

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

Details

Servings 6
Adapted from myrecipes.com

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.