Asian Chicken and Noodles |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From a Betty Crocker Easy Weeknight Meals cookbook, this sounds really easy and good. Ingredients:
8 ounces soba noodles, uncooked (buckwheat) |
1 tablespoon vegetable oil |
1/2 lb boneless skinless chicken breast, cut into thin slices |
1 (1 lb) bag stir fry vegetables |
1/4 cup chicken broth or 1/4 cup water |
1/2 cup teriyaki baste and glaze (from 12-ounce bottle) |
1 teaspoon dark sesame oil |
1/4 teaspoon crushed red pepper flakes |
Directions:
1. Cook and drain noodles as directed on package.
2. While noodles are cooking, heat vegetables oil in 10-inch skillet or wok over high heat. Add chicken; stir-fry 3 to 5 minutes or until no longer pink in center. Remove chicken from skillet.
3. Add vegetables and broth to skillet. Heat to boiling. Cover and boil about 2 minutes or until vegetables are crisp-tender.
4. Mix teriyaki glaze, sesame oil and red pepper; stir into vegetables. Stir in chicken. Heat to boiling. Serve chicken mixture over noodles.
5. Substitution:.
6. Japanese udon noodles, whole wheat spaghetti, ramen noodles or angel hair pasta can be substituted for the soba noodles.
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