I’ve been Tivo-ing “Quick Fix Meals with Robin Miller” off of the Food Network for a few weeks now and I noticed that most of her recipes are quite low-fat and not just quick.  So I checked out her cookbook (same name as the TV show) and found that there are a lot of healthy recipes there.

Here’s one I’m planning to have tonight for dinner.  I hope the leftovers don’t get mushy or dry, but I’ll soon find out! 

Teriyaki Chicken with Soba Noodles

Serves: 4

12 oz. soba noodles
2 tsp. peanut oil
3 cloves garlic, minced
1 Tbs. peeled and finely grated fresh ginger
1 medium red bell pepper, seeded and chopped
1 cup reduced-sodium teriyaki sauce
2 cups diced cooked chicken
2 Tbs. chopped fresh cilantro

1.  Cook the soba noodles according to package directions.  Drain and transfer to serving platter or individual plates (cover with aluminum foil to keep warm, if necessary).

2.  Meanwhile, heat the oil in a large skillet over medium heat.  Add the garlic and ginger and cook, stirring, for 1 minute.  Add the bell pepper and cook, stirring, for 2 minutes.  Add the teriyaki sauce and chicken, bring to a simmer, and simmer until heated through, about 5 minutes.  Remove from the heat and stir in the cilantro.  Pour the chicken mixture over the noodles and serve.

Nutrition data per serving: 434 calories, 5.5g fat (1.2g sat fat), 34.4g protein, 66.3g carb, 6.2g fiber, 727mg sodium, 47mg calcium

sounds nummy.

I’d be interested in hearing how it turns out ...

thanks for sharing!

Ada

Well, it was nummy!  And really, really quick to put together.  As long as it took the pasta to cook, everything else was ready.  I was able to put the chicken and sauce together.  And chop the cilantro.  And slice some cucumbers as a side salad.  That’s my kind of cooking! 

I ended up using whole wheat linguine because I went to a different store today and they didn’t have soba noodles.  Worked out just fine.  I think the leftovers are probably going to require a tablespoon of water or so added to them when they reheat to keep them from being too dry.

But overall, I give this recipe a thumbs up!

Judy, I’m going to try this recipe this week. I don’t have peanut oil but I don’t think using canola or olive oil would not be that much of a problem and I happen to have some soba noodles. I can’t wait!

Oh yeah.  Canola oil would work just fine.  The peanut oil didn’t add much flavor at all.

Fair warning - I was right about the leftovers getting dry.  (And I forgot to follow my own advice and add a little water when I nuked it for lunch today!) Oh well.  It still tasted good! 

It sounds wonderful, I certainly have plenty of soba. I will have to make it for just myself as my husband prefers traditional (read boring) and would just spend the meal telling me he likes it better the normal way, hot in a soy broth or Cold (served on a bed of ice) and dipped tsuyu (a cold dipping sauce with spingonions and seaweed. As for me, I miss a good noodle stir-fry, my family in Australia eat them all the time.

Judy, I made this last night and it was very good. I used cooking spray instead of oil. Also I had partials of green, yellow and red pepper left from a previous use so the dish was not only tasty it was also very pretty. Thanks for posting this. I can’t wait to have it again for lunch!

Emmi, your version sounds like it was very pretty! 

Melissa - I can imagine that your husband wouldn’t care for this Westernized version if he’s used to what he grew up with!