Soba Noodle Salad With Spring Vegetables

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Nutrition per serving    (USDA % daily values)
CAL
294
FAT
9%
CHOL
12%
SOD
108%

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Ingredients for 4 servings

2 14.5-ounce cans chicken or vegetable broth

2 tablespoons ginger root, finely chopped

2 tablespoons reduced-sodium soy sauce

2 medium carrots, thinly sliced

8 ounces buckwheat soba noodles

2 cups cooked chicken or turkey, cubed

1 cup pea pods, halved

2/3 cup radishes, sliced

1 teaspoon toasted sesame oil

scallion strips, to garnish

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