Spicy Chicken Soba Noodles

• 8 ounces soba noodles, cooked to package directions
• 1 tablespoon peanut oil or 1 tablespoon canola oil
• 8 ounces chicken breasts, cut in 1/2 in cubes
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 12 sweet red pepper, seeded and diced
• 2 cups broccoli, cut in florets
• 1 cup frozen green peas (see Note in instruction #4) or 1 cup fresh green peas (see Note in instruction #4)
• 1 cup shiitake mushroom, sliced
• 12 cup green onion (to garnish)
• 2 tablespoons hoisin sauce
• 2 tablespoons soy sauce (low sodium)
• 1 teaspoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon sriracha sauce (to taste)

1. Prepare soba noodles according to package directions; set aside.
2. Meanwhile, blanch broccoli and peas (if using fresh) in boiling salty water for 3 minutes.
3. In a small bowl, whisk together sauce: hoisin, soy, sesame oil, rice vinegar and chili garlic paste; set aside.
4. When broccoli and peas turn bright green from blanching, submerge in a bowl of ice water to stop the cooking process.
5. (This keeps veggies bright and crisp, not brown and mushy.)
6. Note: If using frozen peas, simply thaw and skip this step.
7. Next, heat oil over medium-high heat in a large wok or deep pan.
8. Add cubed chicken breast and cook until browned, about 7-8 minutes; remove from pan and set aside.
9. To the hot pan, add onion and cook 4 minutes.
10. Stir in garlic, ginger and red pepper; cook additional 2 minutes.
11. Add cooked broccoli, peas, mushrooms and reserved chicken breast.
12. Pour in sauce and reserved noodles and cook for 2 minutes.
13. Garnish with green onions.

noodles, peanut oil, chicken breasts, onion, garlic, fresh ginger, sweet red pepper, broccoli, frozen green peas, shiitake mushroom, green onion, hoisin sauce, soy sauce, sesame oil, rice vinegar, sriracha sauce

Taken from www.food.com/recipe/spicy-chicken-soba-noodles-500865 (may not work)