Soba with Chicken and Vegetables


It is still in the triple digits so I am trying to keep the temperature down in the house. Why make the ramen noodles when you can easily make a soba dish.  If you wanted to you could also eat this cold latter but I made it more like a soup. A thick on at the. With the plentiful zucchini I decide to use some but you can use what vegetable you enjoy. Fresh is best so use what is in season or use frozen. That ramen in the package pales in comparison to this.


3 tablespoons cooking oil
1 package soba noodles
2 cloves garlic, minced
Ginger root, grated
2 zucchinis, julienne
2 large carrots,  julienne
1/2 cup chicken broth
3 tablespoons soy sauce
1 tablespoon rice vinegar
3 tablespoon oyster sauce
2 chicken breasts, cubed


In a skillet cook the garlic and ginger for around two minutes. Add the chicken and cook at medium heat until no longer pink. Add the vegetables and stir fry for another 2 minutes. You want the vegetables to soften by still remain firm. Add the broth, soy sauce, oyster sauce and vinegar, Mix thoroughly. cook the soba in boiling water for two minutes. Drain the soba and add to the chicken and vegetables. Mix thoroughly. Serve in bowls with some of the broth.