1/2 cup fat-free, less-sodium chicken broth
3 tablespoons low-sodium soy sauce
2 tablespoons oyster sauce
2 tablespoons mirin (sweet rice wine)
1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
1 (12-ounce) package soba (buckwheat noodles)
1 tablespoon canola oil
1 teaspoon minced garlic
1 teaspoon grated peeled fresh ginger
1 pound chicken breast tenders, cut into bite-size pieces
2 large zucchini, cut into julienne strips (about 2 cups)
1 large carrot, cut into julienne strips
1 tablespoon sesame seeds, toasted
1. Combine first 5 ingredients in a small bowl.
2. Prepare noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain.
3. Heat canola oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and chicken to pan; sauté for 3 minutes, stirring constantly. Add broth mixture, zucchini, and carrot to pan; cook 3 minutes, stirring constantly. Add noodles; cook for 2 minutes or until thoroughly heated, tossing well. Sprinkle with sesame seeds.
Recipe from myrecipes.com