This is definitely a dish worth trying. I like it because it is super easy yet different from the normal dish we have at our house. I had never tried soba noodles before cooking this dish. You can buy them in the oriental section of your grocery store. Although I wasn't able to find them at Wal-mart. I followed this recipe minus the red peppers because I don't like them, but you could add any type of veggie you want. Plus the noodles have a lot of protein in them so you could leave the meat out and make this a delicious vegetarian meal.
Yield: 6 servingsPrep: 10 minutesCook: 8 minutes3 TBSP low-sodium soy-sauce
2 TBSP rice vinegar
1 TBSP sesame oil
2 tsp grated fresh ginger ( I just used ginger spice)
2 tsp sugar
1 tsp lime juice
1/4 tsp hot sauce (such as tobasco)
1 Pound boneless, skinless, thinly sliced chicken breasts
1 package (8.8 ounces soba noodles)
3 cups broccoli florets
1 small sweet red pepper, thinly sliced
1 TBSP sesame seeds (optional)
1. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, sugar, lime juice and hot sauce.
2. Fill a large skillet halfway with water and bring to a boil over medium-high heat. Add chicken and cook 4 minutes or until cooked through; set aside. When cool enough to handle, shred chicken using two forks and place pieces in a large serving bowl.
3. Bring a large pot of lightly salted water to a boil. Cook noodles following package directions. Add broccoli florets to pot for final 4 minutes of cooking time. Drain noodles and rinse with cold water.
4. Place noddle mixture and red pepper in serving bowl with chicken. Drizzle soy sauce mixture on top and toss well to coat. Sprinkle sesame seeds on top, if desired, and serve at room temperature or cold.
PER SERVING 267 calories; 4 g fat (1g sat); 25 g protein; 36 g carbohydrate; 1 gram fiber; 585 mg sodium; 44 mg cholesterol
Very Yummy! Couldn't be easier!
