Soba Noodles with Spring Vegetables

Adapted from the Better Homes and Gardens Fresh and Simple Series

Since I happened to have all of the seasonal ingredients needed to make this dish, it became a quick pantry dinner. I love when that happens. If you’ve made the balinese chicken earlier in the week, the leftovers are perfect for this dish.

1-1/2 cup chicken or vegetable broth
1 tablespoon minced fresh ginger
1 tablespoon soy sauce
2 teaspoons white miso
4 oz. dried soba noodles
1 carrot, thinly sliced
1 cup chopped cooked chicken
1 baby bok choy, thinly sliced
1 cup sugar snap peas, trimmed and diagonally sliced
1/2 cup radishes, thinly sliced
1/2 teaspoon pure sesame oil
Green onion shavings, for garnish

In a saucepan, combine the broth, ginger, soy and miso. Bring to a boil, then reduce heat to low and simmer covered for 5 minutes.
Add the soba noodles and the carrot, then bring back to a boil once again. Reduce heat and simmer for about 4 minutes. Stir in the chicken, bok choy, snap peas, radishes and sesame oil and continue cooking over low heat for just a couple minutes, or until heated through. Serve in bowls topped with green onion shavings.
Quick Tips
1. Believe it or not, my kids loved this recipe. I thought they’d pick out the noodles and the chicken but surprisingly, they liked the flavors and ate the dish happily as is.
2. This recipe makes just enough for 4 without leftovers. If you are hoping to have larger portions or leftovers for the lunchbox, I’d suggest doubling up on the vegetables and/or adding another cup or so of chicken.
3. This dish can easily be made vegetarian by simply using vegetable broth, omitting the chicken and/or adding tofu. Another option would be to double up on some of the vegetables.

Preparation time: 20 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

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