Soba Noodles with Chicken and Vegetables

Soba Noodles with Chicken and Vegetables

Yield 6 servings



  • 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
  • 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.


Nutrition Info per Serving: Calories 353, Fat 5.2g Carbs 47.4 Fiber 2.4 Protein 25.7 Sodium 754 mg


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