Ingredients:
- 8 ounces uncooked Japanese soba noodles
- 2 tablespoons Sriracha chili sauce
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 2 tablespoons canola oil, divided
- 4 cups shredded cabbage
- 2 medium carrots, thinly sliced
- 1 medium red bell pepper, julienned
- 1 medium onion, halved and thinly sliced
- 2 garlic cloves, minced
- 2 teaspoons freshly minced ginger
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
Directions:
- Cook the soba noodles according to the package instructions. In a small bowl, whisk together the soy sauce, Sriracha, honey, and sesame oil. Set aside.
- In a large skillet, heat 1 tablespoon of canola oil over medium-high heat. Add the cabbage, carrots, red bell pepper, and onion. Sauté for 3-5 minutes, or until the vegetables are crisp-tender. Add the garlic and ginger, and cook for an additional minute. Transfer the vegetables to a large bowl.
- In the same skillet, heat the remaining tablespoon of canola oil over medium heat. Add the chicken cubes and cook, stirring occasionally, until the chicken is fully cooked and the juices run clear, about 5-7 minutes.
- Return the cooked vegetables to the skillet with the chicken. Pour in the soy sauce mixture and stir until everything is well combined.
- Drain the noodles and add them to the skillet. Toss everything together until the noodles are evenly coated with the sauce.
Nutrition Facts (per 1-1/3 cups):
- 313 calories
- 8g fat (1g saturated fat)
- 42mg cholesterol
- 980mg sodium
- 41g carbohydrates (7g sugars, 2g fiber)
- 23g protein
