Soba Chicken Noodle Bowl
- Total Time
uncooked soba noodles (100% buckwheat)6 oz
canola oil2 tsp
garlic clove(s)2 large clove(s), finely chopped
ginger root2 tsp, grated, peeled
uncooked boneless skinless chicken breast(s)12 oz, cut into 3/4-inch chunks
reduced-sodium chicken broth4 cup(s)
fresh shiitake mushroom5 oz
low sodium soy sauce¼ cup(s)
snow peas½ cup(s), trimmed and cut diagonally into 1/2-inch-wide strips
frozen baby peas½ cup(s), thawed
fresh baby spinach2 cup(s)
uncooked scallion(s)2 medium, finely chopped
dark sesame oil2 tsp
- Cook noodles according to package directions. Drain and keep warm.
- Meanwhile, heat oil in large Dutch oven over medium-high heat. Add garlic and ginger and cook, stirring constantly, until fragrant, 30 seconds. Add chicken and cook, stirring often, until chicken is no longer pink, 2 minutes.
- Add broth, water, mushrooms, and soy sauce. Cover and bring to boil. Stir in snow peas, baby peas, and spinach and cook until snow peas are crisp-tender, about 2 minutes. Stir in noodles. Ladle soup evenly into 6 bowls. Sprinkle evenly with scallions and drizzle with sesame oil.
- Serving size: about 2 cups