Soba Noodle Salad With Spring Vegetables

• 2 14.5-ounce cans chicken or vegetable broth
• 2 tablespoons ginger root, finely chopped
• 2 tablespoons reduced-sodium soy sauce
• 2 medium carrots, thinly sliced
• 8 ounces buckwheat soba noodles
• 2 cups cooked chicken or turkey, cubed
• 2 cups bok choy, shredded
• 1 cup pea pods, halved
• 2/3 cup radishes, sliced
• 1 teaspoon toasted sesame oil
• scallion strips, to garnish

1. In a Dutch oven combine broth, ginger, and soy sauce.
2. Bring to boiling; reduce heat.
3. Simmer, covered, for 5 minutes.
4. Add carrots; simmer for 3 minutes.
5. Stir in noodles.
6. Bring to boiling; reduce heat.
7. Simmer, uncovered, about 4 minutes or until noodles and carrots are tender.
8. Stir in chicken, bok choy, peapods, radishes, and sesame oil; heat through.
9. Sprinkle each serving with scallion strips.

chicken, ginger root, soy sauce, carrots, noodles, chicken, bok choy, pea pods, radishes, sesame oil, scallion strips

Taken from www.foodrepublic.com/recipes/soba-noodle-salad-with-spring-vegetables/ (may not work)