Friday, October 19, 2007

Soba Noodles with Brocolli and Chicken

Don't be intimidated by the long list of ingredients. Stop by the grocery store and visit the salad bar. Chances are you will be able to buy most of the veggies already chopped, sliced, or diced right from there. This isn't something that you can make on a whim, but it's not something that requires much time once you do start cooking. Just make sure you have everything together before you start. The dish comes together in a flash, and you won't have time to chop while something else is cooking.

Soba noodles are great because they don't stick together once they have cooked the way normal pasta will.

6 ounces uncooked soba (buckwheat noodles)
1/4 cup sake (rice wine) or dry sherry or chicken broth
3 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon honey
1/2 teaspoon crushed red pepper
1 tablespoon vegetable oil, divided
3/4 pound chicken breast tenders, cut into bite-sized pieces
1 1/2 teaspoons dark sesame oil
3 cups quartered mushrooms
3 cups broccoli florets
1 cup (1-inch) red bell pepper strips
1 tablespoon bottled ground fresh ginger (such as Spice World)
2 garlic cloves, minced

Cook noodles according to package directions; drain.

Combine sake (or broth) and the next 4 ingredients (sake through crushed red pepper) in a small bowl; set aside.

Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium-high heat. Add chicken; stir-fry 4 minutes or until done. Remove chicken from pan; keep warm. Heat 1 teaspoon vegetable oil and sesame oil in pan over medium-high heat. Add mushrooms and remaining ingredients; stir-fry 4 minutes or until broccoli is crisp-tender. Return chicken to pan; stir in sake mixture. Cook 1 minute or until thoroughly heated. Serve over noodles.

-- Adapted from Cooking Light magazine

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