Soba Noodles with Chicken and Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. —Amy Sokol, San Antonio 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 |
Directions:
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.
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