CHICKEN AND VEGETABLE STIR-FRY WITH BUCKWHEAT NOODLES
Chicken and Vegetable Stir-Fry with Buckwheat Noodles is a nutritious and flavorful dish that combines lean protein, colorful vegetables, and whole grain noodles. Buckwheat noodles, also known as soba noodles, are gluten-free and rich in fiber, making them a healthy alternative to traditional wheat noodles. This stir-fry is packed with nutrients and is suitable for Indian weight loss diets. The combination of chicken, vegetables, and sauce creates a delicious and satisfying meal.
INGREDIENTS
- 200 grams buckwheat noodles
- 250 grams boneless chicken breast, thinly sliced
- 1 onion, thinly sliced
- 2 bell peppers, thinly sliced
- 1 carrot, julienned
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish
INSTRUCTIONS
Cook the buckwheat noodles according to the package instructions. Drain and set aside.
In a large wok or skillet, heat olive oil over medium-high heat. Add the chicken slices and stir-fry until cooked through and lightly browned. Remove the chicken from the pan and set aside.
In the same pan, add the onion, bell peppers, carrot, and broccoli. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
Add the minced garlic and grated ginger to the pan and stir-fry for another minute until fragrant.
Return the cooked chicken to the pan with the vegetables and stir to combine.
In a small bowl, whisk together the soy sauce, rice vinegar, and sesame oil. Pour the sauce over the chicken and vegetables in the pan. Season with salt and pepper to taste. Stir-fry for another 2-3 minutes to allow the flavors to meld together.
Add the cooked buckwheat noodles to the pan and toss everything together until well combined and heated through.
Remove the stir-fry from the heat and garnish with fresh cilantro or green onions.
TIPS
- Feel free to customize the vegetables based on your preference and availability. You can add mushrooms, snow peas, or bok choy to the stir-fry.
- To save time, you can use pre-cooked chicken or leftover chicken instead of cooking raw chicken in the stir-fry.
- Adjust the seasoning and sauces according to your taste preference. You can add a dash of chili sauce or Sriracha for a spicier version.
- Buckwheat noodles cook quickly, so be sure to follow the package instructions and avoid overcooking them to maintain their texture.
- Serve the stir-fry hot and garnish with fresh cilantro or green onions for added freshness and flavor.
NUTRITION VALUE
- Calories: Approximately 300-350 kcal
- Protein: 25-30 grams
- Carbohydrates: 30-35 grams
- Fat: 8-10 grams
- Fiber: 5-7 grams
