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Chicken Soba - Favorites Version
with shortcut coleslaw mix

Active: 30 min Total: 30 min
We've edited the original version of this meal, featured the week of 4/7/14, to make it even quicker and with slightly fewer calories!
Smarts: Coleslaw mix doesn't have to be just eaten raw. In this case, it makes a perfect noodle filling.


Chicken Soba - Favorites Version:
  • Green onions - 3 stalks , chopped, white and green parts separated
  • Soy sauce, low-sodium - 3 Tbsp
  • Rice vinegar - 2 Tbsp
  • Brown sugar - 1 Tbsp
  • Toasted sesame oil - 1 Tbsp
  • Cooking oil - 5 Tbsp + 1 Tbsp
  • Chicken breasts - 1 lb , sliced
  • Buckwheat soba noodles - 1/2 lb
  • Coleslaw mix (or sub with shredded cabbage and carrots) - 8 oz
  • Limes - 1 , juice of


  1. Make marinade - Chop green onions (keep white and green parts separate). Whisk together white parts of green onions, soy sauce, rice vinegar, brown sugar, toasted sesame oil, and first part of cooking oil. (Can be done up to 5 days ahead)
  2. Chicken - Slice and pour ¼ of the marinade over the chicken. Tenderize with a fork. (Can be done up to 1 day ahead)
  3. Boil noodles - Bring a saucepan of water to boil. Add soba noodles and cook according to packaged instructions. Soba noodles don’t take long to cook, so keep an eye out. After draining, spread noodles out onto a sheet pan which will keep them from sticking.

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  1. Heat a saute pan or a wok over medium-high heat. Add chicken and saute until cooked through, 5 to 7 minutes. Remove and set aside.
  2. Return pan to heat and add second part of cooking oil and then coleslaw mix to heated oil. Saute until tender but still crunchy, 5 to 7 minutes.
  3. Add noodles and chicken to pan and then pour in the remainder of the sauce. Toss and finish with lime juice and green parts of green onions. Season to taste with salt and pepper (or a few drops of hot sauce).



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