Soba Noodles with Chicken and Veggies

If you have decided to eat more veggies and to eat healthier and lighter this year, that is a great dish for you. It contains veggies, it is healthy and it is full of delicious flavors. Oh wait, I should be more specify: it is refreshing with a tiny bit of hotness. And I cannot forget my dear soba noodles: their buckwheat flavor contrasts very well with the above flavors.

To make this dish, I heavily adapted this recipe. That is an easy recipe that is also easily adaptable. You don't like fresh mint? Why not using fresh basil. And what about more hotness? Add more chili-garlic sauce. You see. easy, very easy. And flavorful. And delicious. And I am repeating myself, so I better stop now.


Ingredients

200g soba noodles, cooked
15 mL olive oil
3 chicken breasts
200g sugar snap peas, cooked the way you prefer
1 bell red pepper; seeded and chopped
4 1/2 tablespoon fresh lime juice
45 mL soy sauce
20 mL chili-garlic sauce
10 mL honey
125 mL fresh mint, chopped
fresh cilantro to taste (the recipe says about 125 mL but I only added about 15 mL)
salt to taste
pepper to taste

Instructions
1. Preheat the oven at 350 F degrees.
2. Heat olive oil over medium heat in a heatproof pan.
3. Add chicken breasts (seasoned with a bit of salt and pepper) and brown on all sides.
4. Place in the oven and cook until the chicken breasts are done (30 to 40 minutes).
5. Let rest for about 3 to 4 minutes.
6. Slice the cooked chicken breasts.
7. Mix fresh lime juice, chili-garlic sauce, honey and soy sauce in a large bowl.
8. Add the sliced chicken breasts, mix well and let marinate for 5 to 10 minutes.
9. Add soba noodles, veggies, fresh mint, fresh cilantro and mix well.
10. Season with salt and pepper.

Makes about 4 portions.