We had very little in the house for lunch, and this is what I ended up throwing together. Really couldn’t have been easier, and was really satisfying.
For the noodle bowl:
1 sleeve soba noodles
2 small chicken thighs
salt and pepper
red pepper flakes
1/2 a bunch broccoli (between 1 and 1.5 cups)
1/4 cup frozen peas
1 tbsp coconut oil
For the dipping sauce:
Heat coconut oil in pan. Season chicken with salt, pepper and red pepper flakes. Cook in pan until cooked through.
While chicken is cooking, bring water to a boil and cook soba 5-6 minutes, or until cooked. During last minute or so of cooking, throw in peas and broccoli. Drain.
In a bowl, combine chicken broth and soy sauce (about 2:1 ratio) and add a spoonful of mirin. Stir and adjust seasoning (add more mirin for sweetness, soy sauce for saltiness, etc.). Top with a few drops of sesame oil.
Toss noodles and vegetables with most of the dipping sauce. Arrange sliced chicken on top – drizzle with remaining dipping sauce. I think some ginger would be good in the sauce, too.