Soba chicken noodle bowl
4
Points®
Total Time
35 min
Prep
10 min
Cook
15 min
Serves
6
Difficulty
Easy
Comfort food redefined! This noodle bowl, ready in about 30 minutes, is a Japanese-inspired delight that may become your favorite chicken noodle soup. Rich in flavor, the broth is fortified with tender chicken, shiitake mushroom umami, briny soy sauce and a calming ginger presence. Each bowl is veggie-packed with spinach, snow peas, scallions and peas the pop against the earthy colors of the broth and noodles. The generous six-portion yield, makes this a great recipe for entertaining. Soba noodles are quick and easy to cook, and have a unique nutty flavor from the buckwheat from which they are made. Most supermarkets carry these thin noodles in their international isle. If yours does not, try a health food store or Asian market.
Ingredients
Uncooked soba noodles (100% buckwheat)
6 oz
Canola oil
2 tsp
Garlic
2 large clove(s), finely chopped
Fresh ginger
2 tsp, grated, peeled
Uncooked skinless boneless chicken breast
12 oz, cut into 3/4-inch chunks
Reduced sodium chicken broth
4 cup(s)
Water
2 cup(s)
Shiitake mushroom
5 oz
Less sodium soy sauce
¼ cup(s)
Snow peas
½ cup(s), whole, trimmed and cut diagonally into 1/2-inch-wide strips
Frozen baby peas
½ cup(s), thawed
Baby spinach
2 cup(s)
Scallions
2 medium, finely chopped
Dark sesame oil
2 tsp
