Easy Soba Noodle Chicken + Veggie Stir Fry
Ingredients
The noodles
-
8
oz
Whole grain Soba noodles
-
10
oz
Vegetable noodles (zucchini, carrot, kohlrabi, etc.)
The vegetables
-
2
16 oz bags
Frozen Vegetables (Asian stir fry blend)
-
4
large cloves
Garlic, minced
The sauce
-
½
cup
Coconut aminos
-
2
tbsp
Rice vinegar
The protein
The oil
Optional toppings
-
to taste
Chives or green onions
Instructions
- Heat 2 tbsp of olive oil in a pan on medium heat and cook chicken breasts for 5-6 minutes on each side until cooked through.
- Transfer the cooked chicken to a cutting board and chop into bite-sized pieces, keeping it separate from the pan.
- In a large pot, bring water to a boil and cook the soba noodles for 8-10 minutes.
- In the same pan used for the chicken, heat 1 tbsp of olive oil and add frozen veggies, cooking until thawed and heated throughout.
- Push the frozen veggies to the side and add the vegetable noodles, cooking for 3-4 minutes until tender.
- Add coconut aminos, rice vinegar, and minced garlic to the pan, combining well and cooking for another 3-4 minutes until the garlic is fragrant.
- Finally, add the cooked soba noodles and chicken to the pan, combining everything well before serving.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
35g
Total protein
30g
Sodium
600mg
Cholesterol
80mg
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