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Light Soba Noodles with Chicken, Kale and Peppers

Healthy stir fry is a no brainer. Just combine some protein, vegetables and healthy noodles, and you are good to go.

Soba noodles are quick to cook, usually made of a whole grain like buckwheat, which means they provide more fiber than wheat or rice noodles.

Stir frying these noodles with a bunch of kale and other vegetables is a huge benefit. Also if you can find organic soba noodles like I did that would be great. I paid only $0.80 per package.

Light Soba Noodles with Chicken, Kale and Peppers

If you are not familiar with soba noodles, here is what they look like. There is usually 5 bundles per package.

Light Soba Noodles with Chicken, Kale and Peppers

Here is a closeup. My boys love it! My husband could eat it every day but I don’t make it every day. And Alex doesn’t have time to cook…

You can really make it without carrots…Substitute them for mushrooms or broccoli, or snap peas…Use whatever you have. It’s simple…

Light Soba Noodles with Chicken, Kale and Peppers

Add more noodles if you are serving more kids (as they need more carbs) or generally a bigger company. Use 2 lbs of chicken if you wish, no problem. I tried to keep it high protein with lower in carbs.Light Soba Noodles with Chicken, Kale and Peppers

Light Soba Noodles Stirfry with Chicken, Kale and Peppers

Light Soba Noodles Stirfry with Chicken, Kale and Peppers

Ingredients

  • 3 bell peppers, medium & any colour, thinly sliced
  • 1 cup carrots, sliced in rounds
  • 5 cups kale, roughly chopped
  • 1 lb boneless & skinless chicken breast, thinly sliced
  • 5 garlic cloves, medium, crushed
  • 2 tbsp sesame seed oil
  • 1 tsp fresh ginger, grated
  • Splash of water
  • Sesame seeds & chopped green onions for garnish (optional)
  • For the Sauce:
  • 1/4 cup soy sauce, low sodium
  • 3 garlic cloves, crushed
  • 1 tsp fresh ginger, grated
  • 2 tsp agave nectar
  • 1 tbsp wholewheat flour
  • 1 tsp hot pepper flakes, crushed

Directions

  1. Cook the noodles according to the package directions. Drain and rinse well under cold water to prevent sticking. Be careful not to overcook! Set aside.
  2. Preheat wok on medium high and add 1 tbsp sesame seed oil. Add 1/3 of crushed garlic and 1/2 of grated ginger. Stir fry for 10 seconds. Add chicken and cook for 8 minutes, stirring occasionally & draining the liquid. Remove from wok and set aside.
  3. Add remaining 1 tbsp of sesame seed oil, 2/3 of crushed garlic and 1/2 of grated ginger. Stir fry for 10 seconds. Add kale, bell peppers, carrots and water. Cover and cook until vegetables are crisp tender, about 3-4 minutes.
  4. Meanwhile, make the sauce. In a small bowl whisk with a fork all ingredients and set aside.
  5. Add the reserved noodles and sauce to the wok. Cook for 2 minutes, stirring occasionally until the noodles are warmed through. Serve immediately with sesame seeds, green onions & extra soy sauce.
http://ifoodreal.com/light-soba-noodles-stir-fry-with-chicken-kale-and-peppers-recipe/

Nutritional Info

Servings Per Recipe: 4

Amount Per 1 Serving = 2 cups:
Calories: 421.1
Total Fat: 8.6 g
Cholesterol: 55.0 mg
Sodium: 1,033.2 mg
Total Carbs: 53.0 g
Dietary Fiber: 4.1 g
Protein: 37.1 g
WW Points+: 11

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