Soba Noodles with Chicken and Vegetables

Soba Noodles with Chicken and Vegetables Recipe
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
"I love to experiment with the variety of Asian condiments I keep on hand. It's more economical and healthier to use small amounts of a few sauces than using a bottled stir-fry sauce. I serve this with a fruit salad of pineapple, mango, and kiwifruit. If you prefer a vegetable side dish, steamed sugar snap peas or snow peas are a great choice." —Amy Sokol, San Antonio


6 servings (serving size: 1 1/3 cups noodle mixture and 1/2 teaspoon seeds)

Recipe from

Cooking Light

Nutritional Information

Calories 353
Fat 5.2 g
Satfat 0.8 g
Monofat 2.2 g
Polyfat 1.6 g
Protein 25.7 g
Carbohydrate 47.4 g
Fiber 2.4 g
Cholesterol 44 mg
Iron 4 mg
Sodium 754 mg
Calcium 29 mg


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


1. Combine first 5 ingredients in a small bowl.

2. Prepare noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain.

3. 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.


Amy Sokol, San Antonio,

July 2009
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