Soba Noodle Salad With Spring Vegetables

Ingredients

• 29 ounces chicken broth
• 2 tablespoons ginger root finely chopped
• 2 tablespoons reduced sodium soy sauce
• 2 carrots medium, 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, optional

Nutrition

• Calories : 440 calories
• Carbohydrate : 52 grams
• Cholesterol : 60 milligrams
• Fat : 14 grams
• Fiber : 2 grams
• Protein : 33 grams
• SaturatedFat : 3 grams
• Sodium : 890 milligrams
• Sugar : 3 grams