I love stir-fries because they can make a completely balanced one-dish meal. This one uses soba noodles-a robustly flavored Japanese noodle made from buckwheat flour.

Ingredients:

• 1/2 pound boneless, skinless chicken breasts, cut into 1/2 inch pieces
  
• 1 clove garlic, chopped
  
• 2 teaspoons oyster sauce
  
• 1 Tablespoon plus 2 teaspoons low-sodium soy sauce
  
• 1/2 package Soba noodles (4 bundles)
  Sauce:
  
• 1/4 cup low-sodium chicken broth
  
• 3 tablespoons plum sauce
  
• 2-3 teaspoons chili sauce (for spice)
  
• 3 tablespoons low sodium ketchup
  
• 1 tablespoon canola oil
  
• - non-stick cooking spray
  
• 4 ounces Mori-Nu extra firm tofu, cut into 1/4 inch cubes
  
• 1 eight ounce can Chun King bamboo shoots, drained
  
• 1/2 carrot, sliced 1/4 inch thick and halved
  
• 1/2 cup frozen peas
  
• 1 large white mushroom thinly sliced and halved
  

Directions:


1. In a small bowl, combine the chicken, garlic, oyster sauce, and soy sauce. Let marinate for 10 minutes.
   

2. Cook 4 bundles of noodles in a large pot of boiling water, about 5 minutes, until slightly tender. While noodles are cooking, mix the chicken broth, plum sauce, chili sauce, and ketchup to make the sauce. When noodles are done, drain and rinse with cold water to stop the cooking process.
   

3. Heat a wok over high heat. Add the oil, swirl gently, and spray sides well with non-stick cooking spray. Add the marinated chicken and garlic, and tofu. Gently toss the tofu pieces to coat with the marinade. Stir-fry for 2 minutes. Add the bamboo shoots, carrot, peas and mushroom. Cook about 2 minutes, until carrot is crisp-tender.
   

4. Add the sauce and cook about 1 minute, until it is heated through. Add the cooked noodles to the wok and toss with the hot sauce. Remove from heat and place stir-fry in a large serving bowl.