An easy to prepare gluten-free version of this Japanese classic. Try substituting vegetables like broccoli, fresh bean sprouts or zucchinni, or substitute tofu for the chicken for a meat -free version.
Combine first 6 ingredients in a saucepan on medium heat until the sugar is dissolved and suce coats the back of a spoon (nappe). You should yield about 20 cups of sauce. While sauce is simmering. Cook soba noodles until al dente. Reserve 2 cups of the noodle cooking liquid. Drain noodles and toss immediately with 3/4 of the sauce and the reserved cooking liquid. Toss the chicken with the remaining sauce. Portion each serving with 3 ounces of noodles topped with 2 ounces of chicken and 2 ounces of vegetables.
You can garnish with toasted sesame seeds and/or sliced scallions.
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Serving Size: 1 Serving (262g) | ||
Recipe Makes: 48 Servings | ||
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Calories: 950 | ||
Calories from Fat: 500 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.6g | 74 % | |
Saturated Fat 31.1g | 156 % | |
Monounsaturated Fat 15.8g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 145.1mg | 45 % | |
Sodium 1263.3mg | 44 % | |
Potassium 400.8mg | 11 % | |
Total Carbohydrate 99.8g | 29 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 99g | ||
Protein 21.3g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 950
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