by theUngourmet
2 boneless chicken breasts, thinly sliced (or extra firm tofu)
Marinade
1 Tbsp sesame oil
1 tsp chili oil
2 garlic cloves, minced
1 Tbsp fresh ginger, peeled and minced
1/4 cup low sodium soy sauce
1/4 cup chicken or vegetable broth
1/4 cup rice wine vinegar
1 Tbsp honey or agave
1-2 Tbsp canola oil
1 clove garlic, roughly chopped
1 cup sliced shitake mushrooms (I also added in about 10 small morels, sliced in half.)
4 oz pea shoots (This equaled about 3 cups.)
9 oz package soba noodles
black and toasted sesame seeds
Combine the chicken or tofu with marinade ingredients. Marinate for at least 15 minutes.
Cook soba noodles according to directions on package. Rinse briefly and toss with a bit of sesame oil.
Heat canola oil in a wok over medium heat. Add the garlic and stir fry about 30 seconds. Add the chicken or tofu, saving the marinade. Stir fry for 2-3 minutes. Add the mushrooms and stir-fry for another 1-2 minutes. Add the marinade and stir fry for 2-3 more minutes. Add the pea shoots and stir-fry for about 1 more minute to wilt. Serve over hot soba noodles.
Garnish with black and toasted sesame seeds.
