Instructions

• Bring a large pot of water to a boil. Add the 6 oz (180 g) buckwheat (soba) noodles and cook for about 3 minutes until just tender. Drain the noodles and rinse under cold water to stop cooking; drain well and set aside.
• While the water is coming to a boil or while the noodles cook, prepare the other ingredients: ensure the 7–8 oz chicken breast is in thin slices; core and thinly slice (julienne) the yellow and red bell peppers; thinly slice the red onion; wash the carrot and use a vegetable peeler to shave it into ribbons; slice the 3 pieces of baby corn into bite-size pieces; thinly slice the chili pepper (remove seeds if you want less heat); if the 2 oz frozen green beans are still frozen, rinse briefly under cold water to separate and pat dry.
• Heat a wok or large nonstick skillet over high heat until very hot. Add all 3 tsp sesame oil and swirl to coat the surface.
• Add the sliced chicken in a single layer and stir-fry, tossing frequently, for about 2–3 minutes until the pieces are mostly cooked through and beginning to brown.
• Add the prepared vegetables (baby corn, green beans, carrot ribbons, red onion, yellow and red bell peppers, and chili) to the wok. Stir-fry over high heat for 2–3 minutes until the vegetables are crisp-tender.
• Add the drained noodles and all 6 tsp soy sauce to the wok. Toss everything together and stir-fry for another 1–2 minutes until the noodles are heated through and the soy sauce evenly coats the chicken and vegetables.
• Remove from heat and serve immediately.