Soba Noodle Bowl

Ingredients

• 2 14-oz. cans reduced-sodium veggie broth
• 10-oz. chik'n
  
• 2 medium carrots, thinly bias-sliced
• 6 oz. soba (buckwheat noodles)
• 1 red or green jalapeño pepper, thinly sliced and seeded
• 2 Tbsp. reduced-sodium soy sauce
• 8 oz. fresh sugar snap peas
• Crushed red pepper (optional)
• Snipped fresh parsley (optional)

Directions

1. In a large saucepan, bring broth and 1 cup of water to a boil.

2. Meanwhile, very thinly slice the chicken; halve any large snap peas. Add chicken, carrots, noodles, jalapeño, and soy sauce to boiling broth mixture. Cover and cook over medium heat for 7 minutes or until chicken is cooked through and noodles are tender. Add peas and cook, covered, 3 minutes more or until peas are just tender.

3. Ladle into serving bowls. Sprinkle with crushed red pepper and parsley, if desired. Makes 4 servings.

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