Soba Noodles with Chicken and Vegetables

Ingredients

• 1 tablespoon canola oil 
• 1 large carrots cut into julienne strips
• 1 pound chicken breast tenders cut into bite-size pieces
• 0.5 cup less-sodium chicken broth fat-free
• 1 teaspoon ginger fresh grated peeled
• 1 teaspoon garlic minced
• 3 tablespoons soya sauce low-sodium
• 2 tablespoons mirin sweet ( rice wine)
• 2 tablespoons oyster sauce 
• 1 tablespoon sesame seed toasted
• 12 ounce soba (buckwheat noodles)
• 1 teaspoon sriracha such as huy fong) hot
• 2 large zucchini cut into julienne strips ( 2 cups)

Equipment

• bowl
• frying pan

Directions

1. Combine first 5 ingredients in a small bowl.
2. Prepare noodles according to package directions, omitting salt and fat.
3. Drain and rinse with cold water; drain.
4. Heat canola oil in a large nonstick skillet over medium-high heat.
5. Add garlic, ginger, and chicken to pan; saut for 3 minutes, stirring constantly.
6. Add broth mixture, zucchini, and carrot to pan; cook 3 minutes, stirring constantly.
7. Add noodles; cook for 2 minutes or until thoroughly heated, tossing well.
8. Sprinkle with sesame seeds.