By DANA SPARKS
Mayo Clinic
Try this great stir fry with soba noodles. Plus, using coconut milk and shredded coconut with curry gives a nice depth of flavor.
This recipe is created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.
SOBA NOODLE STIR-FRY WITH COCONUT CURRY SAUCE
- 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
- ½ cup coconut milk
- 1 cup vegetable or chicken stock
- 1 teaspoon green curry paste
- ½ cup shredded sweetened coconut
- ½ teaspoon salt
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.
Nutritional information per 1½ cups: 425 calories; 14 g total fat; 7 g saturated fat; 0 g transfat; 3 g monounsaturated fat; 83 mg cholesterol; 442 mg sodium; 43 g total carbohydrate; 6 g dietary fiber; 13 g total sugars; 32 g protein.