Miso Marinated Chicken With Buckwheat Udon

• 1 pound chicken breast cubed and marinated
• 8 ounces soba noodles whole wheat
• 1/2 onion chopped
• 1 orange bell pepper chopped
• 2 cups purple cabbage shredded
• 1 clove garlic chopped
• 1 ginger thumb, grated
• 2 teaspoons sesame oil
• salt
• pepper
• 1 tablespoon miso paste
• 1/4 cup rice vinegar
• 1 tablespoon honey

1. Add miso paste, rice vinegar and honey to a bowl. Whisk to combine.
2. Add the chicken and toss to coat. Use your fingers. They are the best tools you have.
3. Cover with plastic wrap and put in the refrigerator. Let marinade at least 6 hours, overnight is even better.
4. Boil a pot of water. Cook the Soba noodles as per the directions on the package.
5. While the noodles are cooking heat sesame oil over medium heat.
6. Using a slotted spoon or tongs place the chicken into the hot pan.
7. Brown the chicken then remove with a slotted spoon to a paper towel lined plate to drain.
8. Add garlic and ginger to the pan. Cook for 30 seconds to 1 minute to just heat.
9. Next add the pepper and onion. Stir to mix with garlic and ginger and cook for 2-3 minutes to heat up.
10. Add the cabbage. Season with salt and pepper to taste and cook for 1 minute more. Notice we are cooking the vegetables for a very short period of time. I want them to retain their crunch while just being heated through.
11. Mix in the chicken and remove to a plate.
12. Drain the pasta.
13. Add the pasta to the hot pan. Cook for 30 seconds to 1 minute.
14. Add back the already prepared ingredients.
15. Mix well using your spatula or a set of tongs.
16. Serve on either a plate or in a bowl.

chicken, noodles, onion, orange bell pepper, purple cabbage, garlic, ginger thumb, sesame oil, salt, pepper, miso paste, rice vinegar, honey

Taken from www.yummly.com/recipe/Miso-Marinated-Chicken-with-Buckwheat-Udon-1666652 (may not work)