Originally published in the Today’s Parent September/October 2018 issue. Photo by Erik Putz.
Soba Noodles with ChickenBy Chatelaine
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Free of fat and cholesterol, soba (or buckwheat) noodles are a great, healthy alternative to traditional pasta.
- 1/2 lb. soba noodles
- 3 tbsp low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp toasted sesame oil
- 1 tbsp fresh ginger , grated
- 1 tsp garlic , grated
- 2 tbsp canola oil
- 1 cup (about 2) cooked chicken thighs , shredded
- 1 cup carrots , julienned
- 1 cup snow pea pods , julienned
- 1/2 cup green onion , thinly sliced
- 2 tbsp toasted black sesame seeds
- Bring a large pot of salted water to a boil. Add soba noodles and cook for 3 to 5 min or until al dente. Reserve 1 cup of pasta water before draining and rinsing noodles in ice-cold water.
- Combine soy sauce, vinegar, honey, sesame oil, ginger and garlic in a large bowl. Whisk in the canola oil. Add soba noodles and toss to combine. Add the chicken, carrots, snow peas and green onions, and toss to incorporate, adding a bit of the reserved pasta water to loosen as needed. Sprinkle with sesame seeds and serve.
Nutrition (per serving)
- 20 g,
- 58 g,
- 17 g,
- 4 g,
- 829 mg.
- Excellent source of