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For most of us, January means back to school, back to work – back to reality! You need to get a filling meal on the table in a hurry before rushing off to the next activity. Try this quick weeknight meal to get you and yours through to the end of the week.
Recipe courtesy of Chef Neil from Trail Alberta
Soba Noodles with Chicken and Vegetables
½ cup fat-free, low-sodium chicken broth
3 tablespoons low-sodium soy sauce
2 tablespoons oyster sauce
2 tablespoons mirin (sweet rice wine)
1 teaspoon Sriracha (hot chili 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
Whisk together the first 5 ingredients in a small bowl and set aside.
Prepare noodles according to package directions, omitting salt and fat. Once done, drain and rinse with cold water. Heat canola oil in a large non-stick skillet over medium-high heat. Add garlic, ginger and chicken to the pan and sauté for 3 minutes, stirring constantly.
Add broth mixture, zucchini and carrot to pan; cook 3 minutes or until chicken is cooked through, stirring constantly. Add noodles; cook for 2 minutes or until thoroughly heated, tossing well to ensure noodles are coated with sauce.
Serves approximately 4
