Sonoma Soba Noodle Stir-Fry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 245.9
  • Total Fat: 5.7 g
  • Cholesterol: 35.8 mg
  • Sodium: 271.0 mg
  • Total Carbs: 36.3 g
  • Dietary Fiber: 2.4 g
  • Protein: 13.4 g

View full nutritional breakdown of Sonoma Soba Noodle Stir-Fry calories by ingredient
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Adapted from the New Sonoma Diet Cookbook Adapted from the New Sonoma Diet Cookbook
Number of Servings: 4


    6 oz soba noodles
    3 cups sugar snap peas
    2 bell peppers (I used orange and yellow), sliced thin
    4 green onions, cut to 1-inch pieces
    2 tsp olive oil
    .5 tsp ground ginger
    4 tsp minced garlic
    12 oz chicken thighs (approximately 2.5), cut to bite-size pieces
    1 tsp sesame oil
    1/2 cup plum sauce
    1/2 tsp crushed red pepper flakes


1. Cook soba noodles according to package instructions, then drain and place back into hot pan. Cover to keep warm.

2. In a wok over medium-high heat, use olive oil to saute snap peas, peppers, ginger, and garlic 2-3 minutes. Add green onions and saute 2-3 minutes more, until vegetables are crisp tender. Remove from wok.

3. Add sesame oil to wok and heat to shimmer over medium-high heat. Add chicken and cook until cooked through but tender, 4-6 minutes. Do not overcook.

4. Add vegetables back to wok with chicken. Pour plum sauce and crushed red pepper over top. Stir to combine. Add noodles and stir (carefully, as wok will be quite full) until coated with sauce.

Serve immediately.

Serving Size: Makes 4 large portions

Number of Servings: 4

Recipe submitted by SparkPeople user MRSJACINTHE.

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