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Servings: 4

Weight Watcher Smart Points: 6

Preparation Time: 10 Minutes

Cooking Time: 15 Minutes

Ready In: 25 Minutes


  • 2 c broccoli - cut in florets
  • 8 oz chicken breast - cut in ½ in cubes
  • 1 Tbs chili garlic sauce (optional)
  • 8 oz soba noodles - cooked
  • 1 Tbs fresh ginger - minced
  • 2 cloves garlic - minced
  • 1 c green peas - fresh or frozen
  • 2 Tbs hoisin sauce
  • 2 Tbs soy sauce - low sodim
  • 1 medium onion - diced
  • 1 Tbs peanut oil (or canola)
  • 1 red pepper - seeded and diced
  • 1 Tbs rice vinegar
  • ½ c scallions - garnish
  • 1 tsp sesame oil
  • 1 c shiitake mushrooms - sliced


  1. Prepare soba noodles according to package directions and set aside.Meanwhile, blanch broccoli and peas (if using fresh) in boiling salty water for 3 minutes.In a small bowl, whisk together sauce: hoisin, soy, sesame oil, rice vinegar and chili garlic paste; set aside.When broccoli and peas turn bright green, from boiling water and submerge in a bowl of ice water to stop the cooking process
  2. (This keeps veggies bright and crisp, not brown and mushy.) Note: If using frozen peas, simply thaw and skip this step.Next, heat oil over medium-high heat in a large wok or deep pan.Add cubed chicken breast and cook until browned, about 7-8 minutes; remove from pan and set aside.To the hot pan, add onion and cook 4 minutes.Stir in garlic, ginger and red pepper; cook additional 2 minutes.Add cooked broccoli, peas, mushrooms and reserved chicken breast.Pour in sauce and reserved noodles and cook for 2 minutes
  3. Serve with fresh scallions.

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