I have been craving a good stir-fry lately and came across this yummy looking dish. I am going to try it this weekend but it looks so good I thought I would share now. This recipe uses buckwheat soba noodles instead of pasta for this Asian-inspired chicken dish. It’s loaded with leafy greens, fresh edamame and crunchy peanuts. Enjoy hot or cold!
Total Time: 32 min.
Prep Time: 20 min.
Cooking Time: 12 min.
Yield: 4 servings
½ cup low-sodium organic chicken broth
1 Tbsp. all-natural peanut butter
1 Tbsp. reduced-sodium soy sauce
1 Tbsp. raw honey
2 cloves garlic, finely chopped
1 thin slice fresh ginger, peeled, finely chopped
1 tsp. coconut oil
12 oz. raw chicken breast, boneless, skinless, cut into 2-inch pieces
½ medium onion, thinly sliced
2 cups fresh spinach (or chopped baby bok choy)
1 cup fresh shelled edamame
2 cups cooked soba noodles (about 4 oz. dry noodles)
1 tsp. crushed red pepper (optional)
2 Tbsp. raw peanuts
1. Combine broth, peanut butter, soy sauce, honey, garlic, and ginger in a medium bowl; whisk to blend. Set aside.
2. Heat oil in large skillet (or wok) over medium-high heat.
3. Add chicken and onion; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.
4. Add spinach; cook, stirring frequently, for 2 to 3 minutes, or until spinach is wilted.
5. Add edamame, noodles, broth mixture, red pepper (if desired), and peanuts; cook, stirring frequently, for 2 to 3 minutes, or until heated through.
A Note About Soba Noodles:
Soba noodles offer a lower-cal alternative to wheat pasta. Each cup of cooked noodles contains 113 calories, or just over 5 percent of the daily limit in a 2,000-calorie diet. White spaghetti, on the other hand, contains 220 calories per cup, while a whole-wheat version contains 174 calories. If you eat pasta three times per week, switching from white pasta to soba noodles will save you over 16,692 calories annually, or the equivalent of almost 5 pounds of fat.