Soba noodles, which are made with buckwheat flour, are delicious hot or cold. In this dish, the chicken breast is sliced thinly, so a little goes a long way. If you find the chicken difficult to slice, try putting it in the freezer for 15 minutes to firm up a bit.
- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2013
- 1/3 cup sodium-reduced chicken broth
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 1/4 teaspoon sesame oil
- 8 oz soba noodles
- 1 tablespoon vegetable oil
- 8 oz boneless skinless chicken breasts thinly sliced
- 5 oz shiitake mushrooms stemmed and quartered
- 2 cloves garlic minced
- 1 teaspoon minced fresh ginger
- 8 oz baby bok choy (about 3 stalks), halved and sliced lengthwise
- 1 sweet red pepper thinly sliced
- 1 green onion thinly sliced
MethodWhisk 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.
Nutritional facts Per serving: about
- Fibre 4 g
- Sodium 341 mg
- Sugars 2 g
- Protein 25 g
- Calories 320.0
- Total fat 5 g
- Potassium 577 mg
- Cholesterol 33 mg
- Saturated fat 1 g
- Total carbohydrate 48 g
- Iron 15.0
- Folate 23.0
- Calcium 7.0
- Vitamin A 37.0
- Vitamin C 110.0