Chicken and Spring Vegetable Soba Noodle Stir-fry
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Simply Scratch · by Laurie McNamara

Chicken and Spring Vegetable Soba Noodle Stir-fry

NUTRITION · PER SERVING35M COOK
CAL 21%·PRO 78%
CARBS 48G45% OF CAL
8G FIBER0G ADDED0G INTRINSIC32G OTHER8G TOTAL SUGAR
FAT 10G21% OF CAL
2G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Thin chicken strips and spring vegetables stir-fried with soba noodles in a miso-based sauce. Colorful, quick, and balanced with fresh ginger and lime.

mainjapanesebowlchickendairy free
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Nutrition & ingredients

Ingredients

serves 6
  • 4 green onions (sliced into 1-inch pieces)
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic
  • 2 cups sugar snap peas (cut in half or thirds on an angle)
  • 1 medium red bell pepper (sliced thin)
  • 3 medium peeled carrots (sliced with julienne peeler)
  • 1 small zucchini (sliced with julienne peeler)
  • 1 cup thawed shelled edamame or mukimame (see notes)
  • 1/2 cup coarsely chopped fresh cilantro
  • 2 tablespoons white miso paste
  • 1/3 cup low-sodium tamari
  • 1/4 cup low-sodium chicken broth
  • 1 tablespoons peanut oil
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey
  • 2 tablespoons lime juice (or 1 large lime)
  • 1/2 teaspoon sriracha
  • 1/4 teaspoon white pepper
  • 1½ pound boneless skinless chicken breast halves (or tenders, sliced thin - see notes)
  • 1 teaspoon peanut oil
  • 1 tablespoon low-sodium tamari
  • 1 teaspoon peanut oil or more (for stir-frying)
  • 9 ounces soba noodles (see notes)
  • 3 green onions (sliced thin for garnish)
  • cilantro leaves (for garnish)
  • extra sriracha
PREP
15M
SODIUM
1511MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.