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1
Add miso paste, rice vinegar and honey to a bowl. Whisk to combine.
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2
Add the chicken and toss to coat. Use your fingers. They are the best tools you have.
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3
Cover with plastic wrap and put in the refrigerator. Let marinade at least 6 hours, overnight is even better.
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4
Boil a pot of water. Cook the Soba noodles as per the directions on the package.
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5
While the noodles are cooking heat sesame oil over medium heat.
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6
Using a slotted spoon or tongs place the chicken into the hot pan.
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7
Brown the chicken then remove with a slotted spoon to a paper towel lined plate to drain.
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8
Add garlic and ginger to the pan. Cook for 30 seconds to 1 minute to just heat.
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9
Next add the pepper and onion. Stir to mix with garlic and ginger and cook for 2-3 minutes to heat up.
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10
Add the cabbage. Season with salt and pepper to taste and cook for 1 minute more. Notice we are cooking the vegetables for a very short period of time. I want them to retain their crunch while just being heated through.
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11
Mix in the chicken and remove to a plate.
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12
Drain the pasta.
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13
Add the pasta to the hot pan. Cook for 30 seconds to 1 minute.
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14
Add back the already prepared ingredients.
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15
Mix well using your spatula or a set of tongs.
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16
Serve on either a plate or in a bowl.
