Soba noodle stir-fry with coconut curry sauce

Dietitian's tip:

Using coconut milk and shredded coconut in this curry adds depth of flavor.

Ingredients

1. 4 ounces soba noodles
2. 1 tablespoon sesame oil
3. 1 pound boneless, skinless chicken breasts, cut into strips
4. 1 teaspoon olive oil
5. 2 cups chopped onions
6. 1 cup sliced red bell peppers
7. 1 cup broccoli florets
8. 1 cup shredded carrots
9. 1/2 cup coconut milk
10. 1 cup vegetable or chicken stock
11. 1 teaspoon green curry paste
12. 1/2 cup shredded sweetened coconut
13. 1/2 teaspoon salt

Directions

In a medium-sized pot, cook the noodles according to package directions. Drain the noodles and set aside.

Heat a large saute pan with the sesame oil over medium-high heat. Once hot, saute the chicken breast strips until they are fully cooked, and set aside.

Return saute pan to medium-high heat and add the olive oil, onions, bell peppers, broccoli and carrots and saute until tender. Add the noodles and chicken strips back into the saute pan with the vegetables. Add the coconut milk, stock and curry paste. Cook until the sauce is slightly thickened, stirring frequently. Add the shredded coconut and salt before serving.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.