In a small bowl, combine the first 10 ingredients until blended;
set aside.
Cook noodles according to package directions. Meanwhile, in a
large skillet or wok, stir-fry chicken in 2 teaspoons oil until no
longer pink. Remove and keep warm.
Stir-fry broccoli blend in remaining oil for 4-6 minutes or until
vegetables are crisp-tender.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook
and stir for 2 minutes or until thickened. Drain noodles; add to pan.
Add chicken; heat through. Sprinkle with cashews.
Nutritional Facts
1-1/2 cups equals 417 calories, 12 g fat (3 g saturated fat), 58 mg
cholesterol, 715 mg sodium, 52 g carbohydrate, 2 g fiber, 30 g
protein.
Originally Submitted
1/4/2013
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