Stir-Fried Soba Noodles with Pickled Ginger

By The Canadian Living Test Kitchen

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Stir-Fried Soba Noodles with Pickled Ginger

This recipe makes 6 servings

Nutritional Info
Per each of 6 servings: about	-
cal	190190 cal
pro	14 g14g pro
total fat	8 g8g total fat
sat. fat	1 g1g sat. fat
carb	17 g17g carb
fibre	2 g2g fibre
chol	26 mg26mg chol
sodium	366 mg366mg sodium
% RDI:	-
calcium	22 calcium
iron	77 iron
vit A	2323 vit A
vit C	2323 vit C
folate	77 folate

More great recipes from this menu:

Japanese shredded pickled ginger (shoga) adds striking crimson colour and intense ginger flavour to stir-fries. Find it in specialty Japanese or Korean stores. By comparison, sushi ginger (gari) is light pink, mild and thinly sliced. Use it in a pinch.

Ingredients

2 boneless skinless chicken breasts 2 2boneless skinless chicken breastboneless skinless chicken breasts
3 tbsp sodium-reduced soy sauce 3 3tbsp tbspsodium-reduced soy sauce
2 tbsp sake 2 2tbsp tbspsake or rice vinegar
1 tbsp sesame oil 1 1tbsp tbspsesame oil
1 tsp granulated sugar 1 1tsp tspgranulated sugar
1 carrot 1 1carrotcarrots
1/2 sweet green pepper 1/2 1/2sweet green pepper
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
2 cups shredded cabbage 2 2cups cupsshredded cabbage
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1/4 1/4pkg (340 g) pkg (340 g)chuka soba noodles, Chinese-style instant noodles such as Y & Y Brand
2 tbsp pickled shredded ginger , shoga2 2tbsp tbsppickled shredded ginger, shoga
2 green onions , thinly sliced2 2green oniongreen onions, thinly sliced

Preparation

Cut chicken lengthwise into 1/4-inch (5 mm) wide strips. In bowl, toss together chicken, 1 tbsp (15 mL) of the soy sauce, the sake, sesame oil and sugar; marinate in refrigerator for 30 minutes.

Cut carrot in half lengthwise; thinly slice crosswise. Thinly slice green pepper. Set aside.

In large wok or skillet, heat 1 tbsp (15 mL) of the vegetable oil over high heat; stir-fry chicken mixture, in batches, until browned, about 3 minutes. Remove to clean bowl.

Add remaining oil to wok; stir-fry carrot, green pepper, cabbage and garlic until tender-crisp, about 2 minutes. Add to chicken.

Add noodles, 3/4 cup (175 mL) water and remaining soy sauce to wok; cover and steam, breaking up noodles with spoon, until softened, about 3 minutes.

Return chicken mixture to wok; stir-fry until heated through, about 1 minute. Stir in ginger and green onions.

Additional information :

Tip: Chuka soba noodles are not fried. In a pinch, use 1 pkg (100 g) dried raman noodles, such as Sapporo Ichiban, discarding flavour packet.

Source : Canadian Living Magazine: November 2006