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.

Canadian Living - Quick & Easy - - CHICKEN & TURKEY -

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

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