Chicken and Vegetable Soba Noodle Stir-Fry

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.

Prep time: 20 minutes
Total time: 20 minutes
Portion size: 4 Servings

Ingredients

1/3 cup (75 mL) sodium-reduced chicken broth
1 tbsp (15 mL) oyster sauce
1 tsp (5 mL) cornstarch
1/4 tsp (1 mL) sesame oil
8 oz (227 g) soba noodles
1 tbsp (15 mL) vegetable oil
8 oz (227 g) boneless skinless chicken breasts, thinly sliced
5 oz (142 g) shiitake mushrooms, stemmed and quartered
2 cloves garlic, minced
1 tsp (5 mL) minced fresh ginger
8 oz (227 g) baby bok choy, (about 3 stalks), halved and sliced lengthwise
1 sweet red pepper, thinly sliced
1 green onion, thinly sliced

Preparation

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.

Tofu and Vegetable Soba Noodle Stir-Fry
Substitute vegetable broth for chicken broth, and 12 oz (340 g) sliced extra-firm tofu for chicken.