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Chicken Soba Pasta w/Sugarsnap Peas
Nb persons: 4
Yield:
Preparation time: 30 minutes
Total time: 60 minutes
Source: CE Sum 08
Dressing: | |
1 T | grated ginger |
1 | garlic clove, minced, about 1/2 t |
3 T | low sodium soy sauce |
1 T | olive oil |
1 t | agave |
Ingredients: | |
1 lb. | chicken breast |
2 t | five-spice powder |
1 t | olive oil |
8 oz. | sugar snap beans, trimmed |
6 oz. | soba noodles, (about 1.5" thick bundle) |
1/2 | cucumber, or 1/2 cup celery |
1/4 cup | fresh basil, shredded |
1/4 cup | fresh cilantro, chopped |
1 T | grated ginger |
Toss chicken in oil and 5-spice powder; let marinate. Boil sugar snap beans until tender-crisp, about 2 mins; drain and rinse with cold water. Julienne. Boil noodles just until tender, about 5 minutes; drain then rinse with cold water. slice cucumber in half; scoop out seeds and julienne. Add to noodles with basil, cilantro,and ginger.
For dressing, set a small sieve over a small bowl. Press ginger w/spoon to release juices, discard. Add garlic, soy sauce, oil and honey. Toss into salad. Add chicken.
Nutrition: Calories: 253; Fat: 7 g; Carbs: 20 g; Fiber: 3 g; Sugars: 4 g; Protein: 28 g; Sodium: 647 mg.
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