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Soba Noodle Bowl

Makes: 4 servings

Start to Finish 25 mins

Ingredients

2 14 ounce canreduced-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,
cal. (kcal) 295,
Fat, total (g) 1,
chol. (mg) 49,
carb. (g) 41,
fiber (g) 4,
sugar (g) 4,
pro. (g) 30,
vit. A (IU) 52,
vit. C (mg) 11,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 13,
Pyridoxine (Vit. B6) (mg) 1,
Folate (�g) 60,
Cobalamin (Vit. B12) (�g) 0,
sodium (mg) 1172,
Potassium (mg) 538,
calcium (mg) 71,
iron (mg) 3,
Percent Daily Values are based on a 2,000 calorie diet

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