Serves: 4
1. Cook noodles as directed on package.
2. While noodles are cooking, heat vegetable oil in 10-inch skillet or wok over high heat. Add chicken stir-fry 3 to 5 minutes or until no longer pink in center. Remove chicken from skillet.
3. Add vegetables and broth to skillet. Heat to boiling. Cover and boil about 2 minutes or until vegetables are crisp-tender.
4. Drain noodles. Mix teriyaki glaze, sesame oil and red pepper stir into vegetables. Stir in chicken. Heat to boiling. Serve chicken mixture over noodles.
*Japanese udon noodles, whole wheat spaghetti, ramen noodles or angel hair pasta can be substituted for the soba noodles.
NUTRITION FACTS: 1 Serving (about 1 1/2 cups): Calories 315 (Calories from Fat 70) Fat 8g (Saturated 1g) Cholesterol 35mg Sodium 2,160mg Carbohydrate 48g (Dietary Fiber 4g) Protein 17g % DAILY VALUE: Vitamin A 68% Vitamin C 50% Calcium 8% Iron 10% DIET EXCHANGES: 3 Starch 1 Lean Meat 1 Vegetable
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Asian Chicken and Noodles recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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