Soba Noodles with Chicken and Vegetables

So D made this after we got home from a 4 mile run. We got home at 8:20, it was being consumed by 8:50. We both thought it was good. Needed some more Sriracha, in our opinions but what doesn't?
Be careful not to overcook the noodles or you'll get mush. D took everything off the heat when he added the noodles.

Soba Noodles with Chicken and Vegetables

"I love to experiment with the variety of Asian condiments I keep on hand. It's more economical and healthier to use small amounts of a few sauces than using a bottled stir-fry sauce. I serve this with a fruit salad of pineapple, mango, and kiwifruit. If you prefer a vegetable side dish, steamed sugar snap peas or snow peas are a great choice." —Amy Sokol, San Antonio

1/2 cup fat-free, less-sodium chicken broth
3 tablespoons low-sodium soy sauce
2 tablespoons oyster sauce
2 tablespoons mirin (sweet rice wine)
1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
1 (12-ounce) package soba (buckwheat noodles)
1 tablespoon canola oil
1 teaspoon minced garlic (used 5 cloves)
1 teaspoon grated peeled fresh ginger (used 1 TBSP)
1 pound chicken breast tenders, cut into bite-size pieces
2 large zucchini, cut into julienne strips (about 2 cups)
1 large carrot, cut into julienne strips
1 tablespoon sesame seeds, toasted

1. Combine first 5 ingredients in a small bowl.

2. Prepare noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain.

3. Heat canola oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and chicken to pan; sauté for 3 minutes, stirring constantly. Add broth mixture, zucchini, and carrot to pan; cook 3 minutes, stirring constantly. Add noodles; (this is where D turned off the heat) cook for 2 minutes or until thoroughly heated, tossing well. Sprinkle with sesame seeds.

Yield: 6 servings (serving size: 1 1/3 cups noodle mixture and 1/2 teaspoon seeds)

CALORIES 353 ; FAT 5.2g (sat 0.8g,mono 2.2g,poly 1.6g); CHOLESTEROL 44mg; CALCIUM 29mg; CARBOHYDRATE 47.4g; SODIUM 754mg; PROTEIN 25.7g; FIBER 2.4g; IRON 4mg

Cooking Light, JULY 2009