Asian Noodle Bowl with Chicken

The web seems to be full of healthy recipes, resolutions, and new starts these days. Though I personally haven't resolved to cook healthier in 2010, I have been quite obsessed with Ellie Krieger's new healthy cookbook. I believe this may be the third recipe of hers this week! Alas, all good things must come to an end as I also received a yet-to-be-used Fry Daddy for Christmas and must get this unhealthy new gadget to work.
Before I start frying everything in the kitchen, I'll leave you with this nice and healthy soba noodle bowl full of colorful veggies and lean chicken. Sadly I forgot my favorite quasi-veggie, the baby corn. I first decided to love baby corn as a child, mainly because it had the word 'baby' in the name. After all these years, the mini-me version of corn still makes me smile.


Moral of the story: don't forget your baby corn! Despite the missing ingredient, we greatly enjoyed this recipe. I added a little garlic rice wine vinegar, salt and pepper for good measure and think this was a good call. I also happened to use Polynesian marinated chicken breasts since they were on sale in the butcher case at Henry's. I'd say this is a pretty flexible recipe -- feel free to substitute meats and veggies as you please!

Healthy Asian Noodle Bowl
adapted from So Easy: Luscious, Healthy Recipes for Every Meal of the Week
8 ounces soba noodles (my package was closer to 9.5 ounces)
2 teaspoons canola oil
1 bunch scallions
1 tablespoon minced or grated fresh ginger
1 pound boneless skinlesss chicken breast, sliced thinly (lightly season with salt and pepper)
1 15 oz can baby corn, drained
1/2 pound broccoli florets
1/2 pound shiitake musrooms
1 red bell pepper, sliced thinly
1/3 cup chicken broth
1/3 cup low sodium soy sauce
1 tablespoon roasted garlic rice wine vinegar (i used Nakano brand)
2 teaspoons toasted sesame oil
salt and pepper to taste

1. Bring a large pot of water to boil. Add the noodles and cook according to package directions.
2. Heat oil in a large wok over medium high heat. Add scallions and ginger and cook until fragrant, about 30 seconds. Add the chicken and cook until just cooked through, about 5 minutes.
3. Add the veggies, broth, soy sauce, and rice wine vinegar. Season with salt & pepper to taste. Cook until broccoli and peppers are crisp tender, about 5-6 minutes. Add the noodles and sesame oil and toss to combine. Garnish with scallions if desired.