Chicken and Veggie Soba Noodle Bowl

A mixture of chicken breast cubes, snow peas and soybeans, in a flavorful sauce, is served over soba (or buckwheat) noodles in large bowls.

Ingredients:

• 8 oz soba (buckwheat) noodles
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 garlic cloves, finely chopped
• 1 tbsp fresh ginger, finely chopped
• salt
• pepper
• 1 tbsp olive oil
• 1 cup snow peas
• 1/2 cup cooked soybeans
• 2 tbsp chopped peanuts
• Sauce:
• 1/2 cup chicken broth
• 2 tbsp reduced-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp chili paste
• 1 tbsp reduced-fat peanut butter

Directions:

Boil noodles according to package directions. In a skillet, heat olive oil over medium-high heat, add chicken, garlic, ginger and dash of salt and pepper; cook through, about 4 minutes, and reduce heat to low. Prepare sauce in separate bowl, whisk until smooth, add to chicken mixture; add snow peas and soybeans; heat for 3-4 minutes. Drain and rinse noodles. Distribute equally into four bowls. Serve chicken and sauce over noodles. Sprinkle with chopped peanuts and serve.

Number of Servings: 4