Chicken and Soba Noodle Stir Fry

This is the perfect meal to prepare when you want to clean out the refrigerator of all the leftover vegetable odds and ends which seem to congregate in the crisper bins.  A great light dinner or lunch on it's own, but add some cooked chicken cubes or strips of beef and, in no time at all, you have a hearty, delicious and healthy dinner.  I had some soba noodles in the pantry which I was delighted to use, but you can certainly substitute spaghetti noodles, lo mein noodles, white or even brown rice without sacrificing any flavor.  You can also feel free to use the vegetables you have already have.     

Chicken and Soba Noodle Stir Fry
1 cup cubed cooked chicken
broccoli florets
sliced carrots
drained water chestnuts
green pepper, diced
onion, diced
1 tablespoon freshly grated ginger
2 garlic cloves, minced
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1/2 teaspoon toasted sesame oil
1 teaspoon Asian hot sauce (optional)
soba noodles

Cook soba noodles according to the directions on the package, drain, rinse with cold water and drain again.  Set aside.  Combine soy sauce, vinegar and hot sauce in a bowl.  In a large skillet heat 2 tablespoons canola oil until hot.  Add prepared vegetables and stir fry for several minutes until soft.  Add ginger and garlic and cook until fragrant.  Add cooked, cubed chicken and stir to combine with other ingredients until heated through. Add soy sauce mixture and soba noodles and toss to combine well.  Cooking stir frying until ingredients are combined and heated through.  Serve immediately with a little extra hot sauce and soy sauce on the side.