3 tbsp low-sodium soy sauce
2 tbsp oyster sauce
2 tbsp mirin (sweet rice wine)
1 tsp Sriracha (hot chile sauce, such as Huy Fong)
1 (12 ounce) package soba (buckwheat noodles)
1 tbsp canola oil
1 tsp minced garlic
1 tsp grated peeled fresh ginger
1 pound chicken breast tenders, cut into bite-size pieces
2 large zucchini, cut into julienne strips
1 large carrot, cut into julienne strips
1 tbsp 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; saute for 3 minutes, stirring constantly. Add broth mixture, zucchini, and carrot to pan; cook 3 minutes, stirring constantly. Add noodles; cook for 2 minutes or until thoroughly heated, tossing well. Sprinkle with sesame seeds.