Asian Buckwheat Soba Noodles with Chicken and Vegetables by Chef Gigi

Add this to your weeknight repertoire and change it up occasionally by adding fresh ginger to the sauce and loaded it up with more of your favorite veggies.

You’ll Need:
For The Stir Fry

12 ounces buckwheat soba noodles, cooked according to manufacturers directions
2 boneless, skinless chicken breasts cut into very thin slices ( optional)
3 tablespoons healthy vegetable oil
1 cup matchstick carrots
3 cloves garlic, minced
6 green onions, chopped
1 green bell pepper, cleaned and sliced thin
1 red bell pepper, cleaned and sliced thin
Sesame seeds for garnish

For The Sauce
¼ - ½ cup oyster sauce
3 tablespoons low sodium soy sauce
3 tablespoons light sesame oil (not toasted)
1/2 cup chicken broth
1 heaping tablespoon of cornstarch
1 tablespoon granulated sugar or your favorite sweetener

Here’s How:
In a small mixing bowl, use a whisk to combine oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth, and cornstarch. Set aside.

Cook your noodles according to package instructions then drain, rinse with a few soaks of cold water in a deep bowl to prevent noodles from sticking. Set aside and hold in room temp water until reintroduced back to the pan. Make sure to drain in a colander before adding to remove any excess water.

Heat a large wok or pan with oil over medium heat. Cook the chicken until golden brown. Remove and set aside on a paper towel. Add carrots, bell peppers, and garlic saute until vegetables are slightly softened about 2-3 minutes. Do not overcook.

Add chicken and drained noodles back into the pan. Pour sauce over the top and toss to combine.

Garnish with chopped green onions and sesame seeds.