Soba Noodle Stir-Fry

SOBA-NOODLE-STIR-FRYTry this tasty Stir-Fry dish from Hy-Vee and incorporate Pinnaclife’s Prebiotic Fiber for added nutritional benefit!


  • 9 oz 100% buckwheat soba noodles
  • 5 tbsp almond butter
  • 5 tbsp rice vinegar
  • 3 tbsp water
  • 3 tbsp Hy-Vee reduced-sodium soy sauce
  • 1/2 tsp Hy-Vee crushed red pepper flakes
  • 1 tsp sriracha, optional
  • 3 tbsp grapeseed or vegetable oil, divided
  • 1 pound boneless, skinless chicken breast, cut into 3/4-inch cubes
  • 3 c. fresh broccoli florets
  • 1 (5 oz) package fresh sliced shitake mushrooms
  • 2 red bell peppers, ribs and seeds removed and cut into bite-size strips
  • 1 head bok choy, trimmed and thinly sliced
  • 4 cloves garlic, minced
  • Pinnaclife Prebiotic Fiber – optional, for added nutritional benefit!


  1. Cook soba noodles according to package directions. Drain, rinse with cold water and drain again. Set aside.
  2. For sauce, in medium bowl, whisk almond butter, vinegar, water, soy sauce, red pepper flakes and if desired, sriracha. (Add Pinnaclife Prebiotic Fiber here) Set aside.
  3. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken and cook, stirring occasionally, 5 minutes or until no longer pink. Remove from skillet and set aside.
  4. In same skillet, heat remaining 2 tablespoons oil over medium-high heat. Add broccoli and mushrooms; stir-fry 2 minutes. Add bell peppers, bok choy and garlic; stir-fry 4 to 5 minutes or until crisp-tender. Add reserved noodles, chicken and sauce to skillet. Cook and toss gently 2 to 3 minutes or until heated through. Serve immediately.

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