NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz dry soba noodles

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp fresh ginger

2 cloves garlic

1 cup sugar snap peas

1 tbsp rice vinegar

1 tsp sesame seeds

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a medium pot of water to a boil and cook the soba noodles for 5 minutes until tender, then drain and rinse with cold water to prevent sticking.

• 2

  While the noodles cook, slice the chicken breast into thin bite-sized strips and season them evenly with sea salt and black pepper.

• 3

  Heat a large non-stick skillet over medium-high heat and add the toasted sesame oil, swirling to coat the surface.

• 4

  Add the chicken strips to the hot skillet and sauté for 5-6 minutes until they are golden brown and cooked through.

• 5

  Stir in the minced garlic, grated fresh ginger, and sugar snap peas, cooking for an additional 2 minutes until the peas are bright green and slightly tender.

• 6

  In a small bowl, whisk together the tamari and rice vinegar to create the savory sauce base.

• 7

  Add the cooked soba noodles and the tamari-vinegar mixture to the skillet, tossing everything together for 1 minute until the noodles are well coated and heated through.

• 8

  Divide the mixture into bowls and garnish with thinly sliced green onions and sesame seeds before serving.