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Soba Noodles with Almond Sauce and Shredded Chicken
Nb persons: 4
Yield:
Preparation time: 20 MINUTES
Total time: 30 MINUTES
Source:
| 1/4 c | almond butter |
| 2 Tbsp | honey |
| 2 tsp | reduced-sodium soy sauce |
| 2 tsp | rice vinegar |
| 6 oz | soba noodles |
| 2 c | shredded cooked chicken breast |
| 3/4 c | grated carrots |
| 1/2 | yellow bell pepper, very thinly sliced (about 2/3 cup) |
| 1/4 c | sliced almonds, toasted |
| 8 | scallions, white and some green, thinly sliced (about 1/2 cup) |
| 2 or 3 | radishes, very thinly sliced (about 1/3 cup) |
| 2 Tbsp | chopped cilantro |
| WHISK together the almond butter, honey, soy sauce, vinegar, and 2 tablespoons water in a small bowl. BRING a large pot of water to a boil on high heat. Add the noodles and cook per package directions. Place in a colander, rinse with cold water, and drain thoroughly. COMBINE the noodles and the almond butter mixture in a large bowl, tossing to coat. Stir in the chicken, carrots, bell pepper, almonds, scallions, radishes, and cilantro. Divide among 4 bowls and serve. NUTRITION (per serving: 1 1/2 c) 437 cal, 27 g pro, 50 g carbs, 16 g fat, 2 g saturated fat, 232 mg sodium | |
| 80% (48 mg) | daily vitamin C |
| 33% (10 IU) | daily vitamin E |
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