NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz buckwheat soba noodles

1 cup sugar snap peas

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 tsp rice vinegar

1 tsp honey

1 clove garlic

0.5 tsp fresh ginger

0.25 tsp red pepper flakes

1 tsp sesame seeds

1 medium green onion

PREPARATION

• 1

  Bring a medium pot of water to a boil and cook the soba noodles according to package directions, typically 4-5 minutes. Drain and rinse under cold water to prevent sticking.

• 2

  While noodles cook, whisk together the coconut aminos, rice vinegar, honey, minced garlic, grated ginger, and red pepper flakes in a small bowl.

• 3

  Cut the chicken breast into bite-sized pieces. Heat the toasted sesame oil in a large non-stick skillet over medium-high heat.

• 4

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

• 5

  Add the sugar snap peas to the skillet and sauté for another 2 minutes until they are bright green and slightly tender.

• 6

  Reduce the heat to low, then add the cooked soba noodles and the prepared sauce to the skillet.

• 7

  Toss everything together for 1 minute until the noodles are well-coated and the sauce has thickened slightly.

• 8

  Garnish with sliced green onions and sesame seeds before serving.