Asian Chicken and Noodles



  1. 8 ounces soba noodles, uncooked (buckwheat)
  2. 1 tablespoon vegetable oil
  3. 12 lb boneless skinless chicken breast, cut into thin slices
  4. 1 (1 lb) bag stir fry vegetables
  5. 14 cup chicken broth or 14 cup water
  6. 12 cup teriyaki baste and glaze (from 12-ounce bottle)
  7. 1 teaspoon dark sesame oil
  8. 14 teaspoon crushed red pepper flakes


  1. Cook and drain noodles as directed on package.
  2. While noodles are cooking, heat vegetables oil in 10-inch skillet or wok over high heat.
  3. Add chicken; stir-fry 3 to 5 minutes or until no longer pink in center.
  4. Remove chicken from skillet.
  5. Add vegetables and broth to skillet.
  6. Heat to boiling.
  7. Cover and boil about 2 minutes or until vegetables are crisp-tender.
  8. Mix teriyaki glaze, sesame oil and red pepper; stir into vegetables.
  9. Stir in chicken.
  10. Heat to boiling.
  11. Serve chicken mixture over noodles.
  12. Substitution:.
  13. Japanese udon noodles, whole wheat spaghetti, ramen noodles or angel hair pasta can be substituted for the soba noodles.