Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
1/2 cup fat-free, less-sodium chicken broth
3 tablespoons low-sodium soy sauce
2 tablespoons oyster sauce
2 tablespoons mirin (sweet rice wine)
1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
1 (12-ounce) package soba (buckwheat noodles)
1 tablespoon canola oil
1 teaspoon minced garlic
1 teaspoon grated peeled fresh ginger
1 pound chicken breast tenders, cut into bite-size pieces
2 large zucchini, cut into julienne strips (about 2 cups)
1 large carrot, cut into julienne strips
1 tablespoon sesame seeds, toasted
How to Make It
Combine first 5 ingredients in a small bowl.
Prepare noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain.
Heat canola oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and chicken to pan; sauté for 3 minutes, stirring constantly. Add broth mixture, zucchini, and carrot to pan; cook 3 minutes, stirring constantly. Add noodles; cook for 2 minutes or until thoroughly heated, tossing well. Sprinkle with sesame seeds.
I loved this recipe. I added about a teaspoon of toasted sesame oil to the sauce and a ton of bok choy(because it came in my Door to Door Organics order today). I only used 8 oz of soba noodles and it was perfect. Not sure why other reviews said this was bland. I didn't think there was anything bland about it. This will be my go-to when I have extra veggies to use up!
I was hesitant to fix this just based on the negative reviews, but I will make this again for sure. While we were eating, I told my husband that a lot of the poor reviews complained that this dish was bland, and we both laughed. I have made a number of bland stir fry recipes, and this was NOT one of them! I did make a few substitutions; Sambal Oelek in lieu of Sriracha, chicken thighs, and frozen stir fry veggies (which I always have on hand). I also made just enough noodles for two, plated that separately and ladled the chicken/veggie/sauce mixture over it. I would give this a five star, but save those for meals that I would serve guests...otherwise, this was an outstanding (and quick and easy) meal!
Added more garlic than what is written, used about 1/3 of a package of firm tofu (cubed), used less noodles, and added about 1 tsp of sesame oil. I've also used broccoli and snap or snow peas in the past
Pretty tasty- I made modifications as I'm a vegetarian (veg broth, no oyster sauce, used briggs amino acids and soy sauce, pan fried tofu and added more veggies). Over all a good base for a meal (but as I made modifications I can't rate the recipe in its entirety- but a great "stater" for a sauce!)
We loved this and ate it all up. I made the recipe as it was written with the addition of a little more chicken and carrots. I used 3 boneless skinless breasts diced and 2 carrots instead of one and only one 8oz pkg of soba noodles. It was the perfect amount of food for the 4 of us.
Delicious! My 7 year old saw it and said, "Wow, that looks delicious!" Saved the spicy for after the kids were served. I'm lazy so I used precut matchstick carrots, bottled garlic and refrigerated ginger in a tube. We added baby corn and the flavors were delicious. We will definitely have this again.
I was really surprised by the number of critical reviews of this recipe! We made it for dinner last night and it was delicious. I used a little extra chicken, but otherwise followed the recipe exactly. I think the key is to buy authentic Asian sauces from an Asian grocery and they will have the bold flavors you crave. Delish and healthy and will definitely make again.
I was really excited to try this recipe after seeing it in the new issue of CL. I made it for my husband and 4 kids and none of us liked it. It was bland except for the kick of the hot sauce. I agree with the other reviewers, way too many noodles, not enough chicken or veggies. Lots of leftovers but unfortunately I will be throwing them out.
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