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Health Information Library Recipes Soba noodle stir-fry with coconut curry sauce

Soba noodle stir-fry with coconut curry sauce

Nutrition Facts

Serving Size 1 1/2 cups
Calories 425

Amount Per Serving
Monounsaturated fat 3 g
Saturated fat 7 g
Total fat 14 g
Sodium 442 mg
Cholesterol 83 mg
Dietary fiber 6 g
Protein 32 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Using coconut milk and shredded coconut in this soba noodle curry adds depth of flavor.

Ingredients

(Serves 4)
  • 4 ounces soba noodles
  • 1 tablespoon sesame oil
  • 1 pound boneless, skinless chicken breasts, cut into strips
  • 1 teaspoon olive oil
  • 2 cups chopped onions
  • 1 cup sliced red bell peppers
  • 1 cup broccoli florets
  • 1 cup shredded carrots
  • 1/2 cup coconut milk
  • 1 cup vegetable or chicken stock
  • 1 teaspoon green curry paste
  • 1/2 cup shredded sweetened coconut
  • 1/2 teaspoon salt

Directions

In a medium-sized pot, cook the noodles according to package directions. Drain the noodles and set aside.

Heat a large saute pan with the sesame oil over medium-high heat. Once hot, saute the chicken breast strips until they are fully cooked, and set aside.

Return saute pan to medium-high heat and add the olive oil, onions, bell peppers, broccoli and carrots and saute until tender. Add the noodles and chicken strips back into the saute pan with the vegetables. Add the coconut milk, stock and curry paste. Cook until the sauce is slightly thickened, stirring frequently. Add the shredded coconut and salt before serving.

Last Updated: May 24th, 2016