Soba Noodles with Broccoli and Chicken

Yield: 4 servings
Source: Cooking Light, May 2004
CL Comments: Use chicken broth in place of the sake for a nonalcoholic version. Toasted sesame seeds sprinkled over the finished dish make a flavorful garnish.
Amy's Comments: It was very flavorful and has a spicy kick (non-spice eaters, cut the pepper in half). I was afraid that it would taste too "alcohol-y" from the sherry, but it didn't. Used whole wheat fettucine noodles since I couldn't get soba noodles at the supermarket. Tasty and filling and not too bad to put together. Pretty too! Will make again.


6 ounces uncooked soba (buckwheat noodles)
1/4 cup sake (rice wine) or dry sherry
3 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon honey
1/2 teaspoon crushed red pepper
1 tablespoon vegetable oil, divided
3/4 pound chicken breast tenders, cut into bite-sized pieces
1 1/2 teaspoons dark sesame oil
3 cups quartered mushrooms
3 cups broccoli florets
1 cup (1-inch) red bell pepper strips
1 tablespoon bottled ground fresh ginger (such as Spice World)
2 garlic cloves, minced


  1. Cook noodles according to package directions; drain.
  2. Combine sake and the next 4 ingredients (sake through crushed red pepper) in a small bowl; set aside.
  3. Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium-high heat. Add chicken; stir-fry 4 minutes or until done. Remove chicken from pan; keep warm. Heat 1 teaspoon vegetable oil and sesame oil in pan over medium-high heat. Add mushrooms and remaining ingredients; stir-fry 4 minutes or until broccoli is crisp-tender. Return chicken to pan; stir in sake mixture. Cook 1 minute or until thoroughly heated. Serve over noodles.


H.U: 7 per serving
CALORIES 357 (18% from fat); FAT 7g (sat 1.2g, mono 1.9g, poly 3.2g); PROTEIN 30.1g; CARB 43.2g; FIBER 3.3g; CHOL 49mg; IRON 3.3mg; SODIUM 810mg; CALC 61mg;

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