Course: main Course
Ingredients 1 packet (s) over 8 oz, Soba 2 tablespoon (s) Vegetable oil 1 lb (s) boneless, skinless chicken breasts, cut longitudinally to 1/2-inch 2 tablespoon (s) (more additional per portion) soy sauce 3 green onions, sliced thin, 1 large red pepper, longitudinally cut in 1/4-inch slices of 1 medium (around 1 1/2 pounds) No Bok Choy, cut in 1/2-inch-wide slices 1 cup (s) chicken broth 2 cloves (s) of garlic, crushed with the press of garlic 1 tablespoon tablespoon (s) seasoned rice vinegar 2 tsp (s) corn starch 1 teaspoon (s) of sugar
Heat indications large pot water sauce to boil over high heat; Add the Soba noodles and cook them as you direct the label. Noodles drainage; Rinse with running cold water and drain again. Band. Meanwhile, in 12-inch non-stick pan, heat 1 tablespoon oil over medium-high heat. Add chicken and 1 tablespoon soy sauce, and cook 5 minutes or until the chicken loses its color pink throughout, stirring often. Transfer the chicken to the grill. Add remaining 1 tablespoon of oil to the pan; Add green onions and paprika, and bake 3 minutes, stirred often. Add Bok Choy and cook 3 more minutes or until vegetables are crisp tender. Meanwhile, in 2-cup crystal measuring glass, broth smock, garlic, ginger, vinegar, cornstarch, sugar, and remaining 1 tablespoon soy sauce. Add the noodles and sauce of the mixture of Bok-Choy mixing and warmth to boil; Bake 1 minute, Stirling the noodles out of the coat. Add the chicken and throw it until it is heated through. Serve with extra soy sauce if you like.