Stir-Fried Soba Noodles with Toasted Miso Chicken, Bok Choy and Crunchy Cucumber

Instructions

1. 1

   1. In a bowl, mix the white miso, 2 tablespoons (30 ml) soy sauce, 1/2 tablespoon (7.5 ml) sesame oil, honey, grated ginger, minced garlic, and the zest plus half of the lime juice. Add the chicken breast strips and marinate for 10 minutes in the refrigerator.

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   2. Bring a pot of water to a boil and cook the soba noodles according to the package until tender, usually 4-6 minutes. Drain, briefly rinse under cold water, and toss with a few drops of vegetable oil to prevent sticking.

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   3. In another bowl, combine the cucumber with the rice vinegar, a pinch of salt, and the chili flakes if using. Set aside so it lightly pickles while you cook the rest.

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   4. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon (15 ml) vegetable oil and cook the marinated chicken for 5-6 minutes, stirring, until browned and fully cooked. For food safety, the center of the chicken should reach 165°F/74°C. Remove and set aside.

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   5. In the same skillet, add the remaining 1/2 tablespoon (7.5 ml) sesame oil and the other 1 tablespoon (15 ml) vegetable oil. Add the white parts of the scallions and the bok choy. Stir-fry for 2-3 minutes until the bok choy softens slightly but still keeps some texture.

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   6. Add the cooked soba noodles to the skillet along with the remaining 1 tablespoon (15 ml) soy sauce, the water, and the rest of the lime juice. Toss for 1-2 minutes so the noodles are evenly coated.

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   7. Return the chicken to the skillet and toss for 1 more minute to combine the flavors. Taste and adjust with a few extra drops of lime if desired.

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   8. Divide the noodles, chicken, and bok choy among plates or bowls. Top with the drained crunchy cucumber, the green parts of the scallions, and the toasted sesame seeds. Serve immediately.