Scallion Chicken And Soba Noodles (Ww)

• 2 teaspoons vegetable oil
• 10 ounces boneless skinless chicken thighs, cut into 1/2 inch pieces
• 1 medium red bell pepper, seeded and diced
• 1 tablespoon fresh gingerroot, chopped pared
• 3 garlic cloves, minced
• 4 cups watercress, stemmed
• 1 1/2 cups scallions, thinly sliced
• 6 ounces buckwheat soba noodles, cooked and drained
• 3 tablespoons mirin
• 2 tablespoons low sodium soy sauce

1. In large skillet, heat oil; add chicken.
2. Cook over medium-high heat, stirring frequently, 3 minutes, until chicken is lightly browned.
3. Add red pepper to chicken; cook, stirring frequently, 3 minutes.
4. Stir in ginger and garlic; cook, stirring frequently, 30 seconds longer.
5. Add watercress and scallions ; cook, stirring frequently, until watercress is wilted and scallions are tender.
6. Add noodles; cook, tossing constantly, 2 minutes.
7. Stir in mirin and soy sauce; cook until heated through.
8. EACH SERVING PROVIDES: 1/2 Fat; 3 1/4 Vegetables; 2 Proteins; 2 Breads; 15 Optional Calories.
9. PER SERVING: 306 Calories; 22 g Protein; 6 g Fat; 42 g Carbohydrate; 97 mg Calcium; 614 mg Sodium; 59 mg Cholesterol; 2 g Dietary Fiber, 6 points.

vegetable oil, chicken thighs, red bell pepper, fresh gingerroot, garlic, scallions, noodles, mirin, soy sauce

Taken from www.food.com/recipe/scallion-chicken-and-soba-noodles-ww-419944 (may not work)