Asian Chicken and Noodles

• 8 ounces soba noodles, uncooked (buckwheat)
• 1 tablespoon vegetable oil
• 12 lb boneless skinless chicken breast, cut into thin slices
• 1 (1 lb) bag stir fry vegetables
• 14 cup chicken broth or 14 cup water
• 12 cup teriyaki baste and glaze (from 12-ounce bottle)
• 1 teaspoon dark sesame oil
• 14 teaspoon crushed red pepper flakes

1. Cook and drain noodles as directed on package.
2. While noodles are cooking, heat vegetables oil in 10-inch skillet or wok over high heat.
3. Add chicken; stir-fry 3 to 5 minutes or until no longer pink in center.
4. Remove chicken from skillet.
5. Add vegetables and broth to skillet.
6. Heat to boiling.
7. Cover and boil about 2 minutes or until vegetables are crisp-tender.
8. Mix teriyaki glaze, sesame oil and red pepper; stir into vegetables.
9. Stir in chicken.
10. Heat to boiling.
11. Serve chicken mixture over noodles.
12. Substitution:.
13. Japanese udon noodles, whole wheat spaghetti, ramen noodles or angel hair pasta can be substituted for the soba noodles.

noodles, vegetable oil, chicken, vegetables, chicken broth, teriyaki, dark sesame oil, red pepper

Taken from www.food.com/recipe/asian-chicken-and-noodles-315927 (may not work)