SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Soba Noodle Bowl

Makes: 4 servings
Start to Finish 25 mins
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,
  • 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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe