Asian Soba Noodle Bowl with Chicken and Vegetables*

Ingredients

  • 8 ounces soba noodles
  • 1 tablespoon olive oil
  • 2 cloves chopped garlic
  • 1 tablespoon fresh ginger root, peeled and finely chopped
  • 1 large onion, about 3 cups, julienne sliced
  • 4 cups sliced mushrooms
  • 1 cup red bell peppers, chopped
  • 2 cups broccoli florets
  • 21 ounces low sodium chicken broth
  • 1 teaspoon dark sesame oil
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon hoisin sauce
  • 1/2 teaspoon chili paste or more to taste
  • 1 1/2 pounds chicken breasts, skinless and boneless, thinly sliced
  • 1/4 cup chopped chives, chopped
  • 1/4 cup cilantro, chopped
  • 2 teaspoons sesame seeds, lightly toasted
  • *Meets Cardiac Rehab guidelines.

Preparation

  1. Bring a large pot of lightly salted water to the boil.
  2. In a deep skillet or wok warm the olive oil over medium-high heat. Add garlic and ginger and stir until fragrant, but not brown.
  3. Add onions and mushrooms, cook until crisp-tender, 3 - 5 minutes.
  4. Add bell peppers and broccoli, cook an additional 3 - 5 minutes.
  5. Pour chicken broth mixture into the wok with chicken and vegetables and bring to a boil. Cover and continue to cook 3-5 minutes, stirring occasionally.
  6. Remove from heat.
  7. Cook soba noodles in the boiling water according to package directions; drain and distribute between the bowls. Ladle chicken vegetable mixture over noodles. Garnish with chives, cilantro, and sesame seeds, as desired.

Categories

  • Dinner
  • Soup
  • Poultry
  • Vegetable
  • Dairy Free
  • Cardiac Rehab
  • MHealthy

Nutrition Information

Serves
6
Calories
355.00
Total Fat (g)
7.00
Saturated Fat (g)
1.00
Sodium (mg)
617.00
Total Carbohydrates (g)
42.00
Dietary Fiber (g)
4.00
Protein (g)
34.00
Cholesterol (mg)
69