Chicken with Soba Noodles

Seared chicken breast strips tossed with tender buckwheat soba noodles, sugar snap peas, and a savory ginger-soy reduction.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Japanese
• Difficulty: Easy
• Cost: $4.28/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Halal
• Low-Sugar
• Low-Carb

Tags

• quick
• stir-fry
• savory
• fresh
• healthy

Ingredients

• 1.5 pound chicken breast (boneless, skinless, sliced into thin strips)
• 8 ounce soba noodles
• 2 cup sugar snap peas (trimmed)
• 1 red bell pepper (thinly sliced)
• 3 tablespoon low-sodium soy sauce
• 1 tablespoon fresh ginger (minced)
• 2 clove garlic (minced)
• 1 tablespoon sesame oil
• 2 green onions (sliced)

Instructions

1. Bring a large pot of water to a boil. Add soba noodles and cook for 4 to 5 minutes until tender, then drain and rinse under cold water to stop cooking.
2. In a small bowl, whisk together low-sodium soy sauce, minced ginger, minced garlic, and 2 tablespoons of water.
3. Heat sesame oil in a large wok or skillet over high heat. Add chicken breast strips and stir-fry for 5 to 6 minutes until lightly browned and internal temperature reaches 165 degrees F.
4. Add sugar snap peas and sliced red bell pepper to the skillet, stir-frying for 2 minutes until crisp-tender.
5. Add the drained soba noodles and soy-ginger sauce to the skillet, tossing everything together over medium heat for 2 minutes until heated through.
6. Garnish with sliced green onions and serve warm.

Notes

Rinsing buckwheat noodles thoroughly with cold water prevents starchiness and keeps them chewy.

Nutrition (per serving)

• Calories: 525
• Protein: 46.4 g
• Carbohydrates: 6.4 g
• Fat: 20.1 g
• Fiber: 3.8 g
• Sodium: 998 mg
• Saturated Fat: 5.3 g
• Sugar: 3.1 g
• Cholesterol: 120 mg