Asian Chicken and Noodles

  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4

Ingredients

Ingredients

8
oz uncooked soba (buckwheat) noodles
1/2
lb boneless skinless chicken breasts, cut into thin slices
1
bag (16 oz) fresh stir-fry vegetables (broccoli, cauliflower, celery, carrots, snow pea pods and bell peppers) (4 cups)
1/4
cup Progresso™ reduced-sodium chicken broth (from 32-oz carton) or water
1/2
cup teriyaki baste and glaze (from 12-oz bottle)
1
teaspoon dark sesame oil
1/4
teaspoon crushed red pepper flakes

Directions

Directions

  • 1 Cook and drain noodles as directed on package.
  • 2 While noodles are cooking, spray 10-inch skillet with cooking spray; heat over medium-high heat. Add chicken; cook 3 to 5 minutes, stirring frequently, or until no longer pink in center. Remove chicken from skillet. Add vegetables and broth to skillet. Heat to boiling. Cover; boil about 2 minutes or until vegetables are crisp-tender.
  • 3 In small bowl, mix teriyaki glaze, oil and pepper flakes; add to vegetables in skillet. Stir in chicken. Heat to boiling. Serve chicken mixture over noodles.

Notes










Tips

Expert Tips

Udon or buckwheat noodles are made from whole grains. Eating at least 3 servings of whole grains daily may help reduce cholesterol.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
40),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
980mg
980%;
Total Carbohydrate
57g
57%
(Dietary Fiber
5g
5%
  Sugars
17g
17%
),
Protein
25g
25%
;
% Daily Value*:
Vitamin A
50%;
Vitamin C
30%;
Calcium
10%;
Iron
20%;
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.