Chicken and Vegetable Soba Noodle Stir-Fry
Made with buckwheat flour, soba noodles are delicious hot or cold. In this dish, the chicken breasts are thinly sliced, so a little goes a long way. If you find the chicken difficult to cut, put it in the freezer for 15 minutes to firm up.
HANDS-ON TIME: 20 minutes
TOTAL TIME: 20 minutes
CHANGE IT UP Tofu and Vegetable Soba Noodle Stir-Fry Substitute vegetable broth for chicken broth and 340 g sliced extra-firm tofu for chicken.
MAKES: 4 servings
Whisk together broth, oyster sauce, cornstarch and sesame oil; set aside. In large pot of boiling water, cook soba noodles according to package directions. Drain and set aside. In large nonstick skillet or wok, heat 1 tsp of the vegetable oil over medium-high heat; cook chicken, stirring often, until no longer pink inside, about 3 minutes. Transfer to plate. Add remaining oil, mushrooms, garlic and ginger to pan; cook, stirring, until garlic is fragrant, about 1 minute. Add bok choy and red pepper; cook, stirring, until tendercrisp, about 4 minutes. Add broth mixture, noodles and chicken to pan; cook, stirring to coat with sauce, for 1 minute. Sprinkle with green onion. PER SERVING: about 320 cal, 25 g pro, 5 g total fat (1 g sat. fat), 48 g carb (4 g dietary fibre, 2 g sugar), 33 mg chol, 341 mg sodium, 577 mg potassium. % RDI: 7% calcium, 15% iron, 37% vit A, 110% vit C, 23% folate