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Soba Noodle Bowl
Ingredients
-
2
14 ounce can reduced-sodium chicken broth
-
2
6 ounces skinless, boneless chicken breast halves
-
2
medium carrots, thinly bias-sliced
-
6
ounces soba (buckwheat noodles)
-
1
red or green jalapeno pepper, thinly sliced and seeded
-
2
tablespoons reduced-sodium soy sauce
-
8
ounces fresh sugar snap peas
-
Crushed red pepper (optional)
-
Snipped fresh parsley (optional)
Directions
1. In a large saucepan, bring broth and 1 cup of water to a boil.
2. Meanwhile, very thinly slice the chicken; halve any large snap peas. Add chicken, carrots, noodles, jalapeno, and soy sauce to boiling broth mixture. Cover and cook over medium heat for 7 minutes or until chicken is cooked through and noodles are tender. Add peas and cook, covered, 3 minutes more or until peas are just tender.
3. Ladle into serving bowls. Sprinkle with crushed red pepper and parsley, if desired. Makes 4 servings.
Nutrition Facts
(Soba Noodle Bowl)
- Servings Per Recipe 4,
- Calories 295,
- Protein (gm) 30,
- Carbohydrate (gm) 41,
- Fat, total (gm) 1,
- Cholesterol (mg) 49,
- Dietary Fiber, total (gm) 4,
- Sugar, total (gm) 4,
- Vitamin A (IU) 52,
- Vitamin C (mg) 11,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 13,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 60,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 1172,
- Potassium (mg) 538,
- Calcium (DV %) 71,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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