Soba in Green Tea with Chicken and Snow Peas



2 bundles Hakubaku Organic Soba noodles
3 tbsp soy sauce
1+1/2 tbsp mirin
1 tbsp ginger, peeled, minced
1/5 tsp Asian sesame oil
340gm chicken breast – skinless, boneless, cut crosswise into thin strips
3 cups brewed green tea
110gm snow peas, cut lengthwise into strips
1 leek, medium, white and light green parts, halved lengthwise and thinly sliced across
2 tbsp umeboshi vinegar
2 tbsp cilantro, coarsly chopped


In a medium bowl, combine the soy sauce with the mirin, ginger and sesame oil. Add the chicken and turn to coat. Let stand for 10 minutes.

Meanwhile, in a large saucepan of boiling, salted water, cook the soba noodles until just tender, about 6 minutes. Drain the noodles; transfer to a large bowl and cover.

In the same saucepan, bring the green tea to a simmer. Add the chicken, snow peas and leek and cook over moderately low heat until the chicken is just white throughout, about 3 minutes. Stir in the vinegar and cilantro, ladle into bowls and serve.


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