Soba noodle stir-fry with coconut curry sauce

Ingredients

• 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.

Serving Information

Serves 4

Nutritional analysis per serving

Calories: 425
Total carbohydrate: 43 g
Cholesterol: 83 mg
Dietary fiber: 6 g
Monounsaturated fat: 3 g
Protein: 32 g
Saturated fat: 7 g
Serving size: 1 1/2 cups
Sodium: 442 mg
Total fat: 14 g

DASH Eating Plan Servings

Fats and oils: 1
Grains and grain products: 1
Meats, poultry and fish: 4
Vegetables: 2 1/2

Diabetes Meal Plan Choices

Fats: 1
Meat and meat substitutes: 4
Nonstarchy vegetables: 2
Starches: 1
Sweets, desserts and other carbohydrates: 1/2

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates: 1
Fats: 1
Protein and dairy: 1 1/2
Sweets: 1/2
Vegetables: 1 1/2