Soba Noodles with Chicken and Vegetables

Soba Noodles with Chicken and Vegetables
Photo by Becky Luigart-Stayner

Ingredients

  • 3 tablespoons low-sodium soy sauce
  • 1 teaspoon grated peeled fresh ginger
  • 1 large carrot, cut into julienne strips
  • ½ cup fat-free, less-sodium chicken broth
  • 1 (12-ounce) package soba (buckwheat noodles)
  • 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
  • 2 large zucchini, cut into julienne strips (about 2 cups)
  • + 6 more ingredients
    • 2 tablespoons mirin (sweet rice wine)
    • 1 teaspoon minced garlic
    • 2 tablespoons oyster sauce
    • 1 pound chicken breast tenders, cut into bite-size pieces
    • 1 tablespoon sesame seeds, toasted
    • 1 tablespoon canola oil

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, stirr...

View full recipe at My Recipes

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