Sesame & Chicken Soba Noodles

Photo by Josie Fox Photography

If you like stir fry, you’ll love this! It is packed with flavor, veggies, and the pasta is surprisingly delicious too!  Soba noodles are made out of buckwheat and wheat flour and are native to Japan.  They are roughly as thick as spaghetti and are great hot and cold.  Soba noodles can be found in traditional supermarkets (usually on the Asian isle), but sometimes I’ve noticed that not all supermarkets stock them.  Where I live, I’ve always found them at Good Earth and the Sunflower market.  I’ll be honest, their brown color definitely doesn’t help to make them look appetizing, but everyone that has ever tried them while I’m around have been pleasantly surprised with their great taste.  I think I’ve fallen in love with this dish because it incorporates balsamic vinegar, which I LOVE.  The dish is tangy and the use of all those veggies makes it a very filling dish.

Photo by Josie Fox Photography

Sesame & Chicken Soba Noodles
Mimi’s Original (Created From a Variety of Sources)

1 tbsp. sesame seeds
2.5 oz. Japanese Soba (Buckwheat) Noodles
8 oz. boneless, skinless chicken breast, chopped in 1-inch pieces
1 red bell pepper, sliced
1 1/2 cups fresh broccoli, chopped
1 tsp. sesame oil
2 tbsp. balsamic vinegar
2 1/2 tbsp. low-sodium soy sauce
1 1/2 tsp. granulated sugar
1 clove garlic, minced
1/2 cup green onion, chopped

Preheat the oven to 375 degrees.  Pour the sesame seeds onto a rimmed baking sheet.  Toast the seeds in the oven for 10 to 12 minutes, until they are a rich brown around the edges.  (Alternatively, you can toast these in a sauce pan over medium heat.  Stir often, watch carefully, don’t allow seeds to burn.)

Meanwhile, bring a large pot of salted water to a boil.  Add the noodles and cook them for 5 to 6 minutes, or until they are just tender.  Drain them, rinse them well with water, and drain them again.

While noodles are cooking, heat a nonstick skillet over medium heat.  Add chopped chicken to the skillet and sauté until nearly fully cooked (slightly pink).  Add bell pepper and  broccoli to the skillet.  Sauté until crisp-tender and the colors of the vegetables are bright.  Remove from heat.

In a large mixing bowl, mix together the vinegar, sugar, soy sauce, garlic, sesame oil and green onions.  Add the noodles and chicken/vegetable mixture.  Toss well.  Divide amongst two plates and sprinkle with toasted sesame seeds.  This is good hot, or at room temperature.

Serves 2.

Nutritional Information (Per Serving)
Calories:  349.7
Protein:  32.9 g
Carbs:  45.6g
Fat:  6.2g (0.8 = Sat.)
Fiber:  5.4g



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