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"Celery. Carrots. Broccoli. Chicken. What does this list of ingredients sound like to you? Were it not summer, I would&amp;#039;ve left out the broccoli and made chicken noodle soup. Instead, I made stir-fry.  I warmed some minced ginger and garlic in oil in my big skillet, and when I could smell them I added 1 peeled and sliced carrot, 1 cucumber stalk that I had sliced on the bias and a head of broccoli that I had cut in small florets. While those were cooking, I mixed \u00BD teaspoon cornstarch with a couple tablespoons soy sauce and tossed that with1-inch pieces of chicken. When the vegetables were crisp-tender, I pushed them to the outside edge of the skillet, added more oil and cooked the chicken in the center of the skillet. Once the chicken is cooked through, you can consider the chicken and vegetables done, although at my house we have the added step of pouring in some water, putting the lid on and steaming until the vegetables are soft (so my kids will eat them).  Meanwhile, cook noodles according to the package directions. When they&amp;#039;re done, stir into the chicken and vegetables, adding more oil to coat them so they don&amp;#039;t stick to the pan. Drizzle with more soy sauce and sesame oil, then serve.  More Asian-inspired noodle dishes: Szechuan Noodles with Pork  Thai Noodle Bowl  Shrimp Stir-Fry  What do you have in your fridge? What will you make for dinner with it? \u2014 Kim Walker  "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a44107/stir-fried-soba-noodles-4529/>