Chicken and Soba Noodle Stir fry

I made chicken lettuce wraps the other night and I always make a double batch. That way I can reinvent the leftovers into this amazingly easy and delicious Soba Noodle Stirfry. Soba noodles are gluten free, have a rich and nutty taste and take less than five minutes to cook, so it’s a healthy win on any weeknight.

Chicken and Soba Noodle Stirfry

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• Author: Roni Proter

Ingredients

Units USM Scale 1x2x3x

• 2 cups cooked ground chicken from chicken lettuce wraps
• 1 tbsp light olive oil or vegetable oil
• 1 cup sugar snap peas, tough stems removed
• 1 cup steamed broccoli florets
• 1 cup julienned carrots
• 1/4 cup hoisin sauce
• 4 cups cooked and drained soba noodles (cook according to box instructions)
• chopped scallions for garnish (optional)
• 3 tbsp toasted sesame noodles for garnish

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Instructions

1. Cook the soba noodles according to the box, drain and set aside
2. In a large sauté pan set to high heat, add the oil and when it shimmers, add the sugar snap peas and cook, stirring constantly, for 1-2 minutes.
3. Add the steamed broccoli, soba noodles and cooked ground chicken and toss
4. Add the hoisin and julienned carrots and toss to combine.
5. Place in a large bowl for serving family style and top with chopped scallions and toasted sesame seeds.