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- Cut chicken into 1 inch cubes
- Toss in a mixture of 1tbsp corn starch, 1 tbsp sesame oil, 1tbsp gochujang, 1/2 tbsp garlic powder, 1/2 tbsp ground ginger
- Spread on a baking sheet and bake at 425 for 10 minutes
- Warm saucepan with 1/2 cup water, 1 tbsp miso paste, 1 tbsp sesame oil, 1 tbsp honey, 1 tbsp cornstarch, 1 tbsp rice vinegar, 1/2 tbsp garlic powder, 1/4 tbsp ground ginger
- Cook soba noodles. Bring water to a boil, toss in soba for 4-5 minutes, DO NOT OVERCOOK. Immediately drain and rinse under cold water and set aside.
- Saute veggies in pan in a splash of neutral oil. Saute fresh cut garlic and ginger first, if available.
- Dump sauce in and simmer for 60 seconds
- Add noodles until heated through
- Add cooked chicken and toss to coat
- Garnish with green onions, sesame seeds, and parsley.
- Serve!
