Soba noodles are Japanese and made from buckwheat and wheat flour. They have a great nutty flavour!
ingredients
directions
Boil soba noodles in rapidly boiling salted water for 4 to 5 minutes, or just until tender. Drain immediately and rinse with cold water. Toss in a bowl with 1 tbsp. peanut oil and 1 tbsp. tamari.
Add ½ tbsp. oil to a hot wok over high heat. Add napa cabbage and stir fry until wilts slightly, about 30 seconds. Remove to a plate or bowl. (Stir fry cabbage first so caramelizes a little and reduces the amount of moisture released from the cabbage.)
Add chicken and stir fry for 2 to 3 minutes. Add carrots and shiitake mushrooms and stir fry for another 1 minute. Add back cabbage. Add ginger, oyster sauce, green onions and pinch of sugar. Add noodles and stir fry for 30 seconds.
Combine the cornstarch and sake together. Add chicken stock, miso and 1 tbsp. tamari to stir fry. Bring to a boil. Make a well in the centre and add the cornstarch and sake mixture. Stir to combine. Bring to a boil to thicken. Toss well to combine mixture.
Garnish with shiso or cilantro. Serve immediately.