chicken & vegetable stirfry with soba noodles

the grocery store was all out of the usual lo mein noodles i use for stirfry and since we had rice last week, i wasn't in the mood for it again. i'm not an asian food connoisseur by any stretch of the imagination, so it took me a while in the aisle to find a substitute. and i settled on soba noodles. and i was pleasantly surprised. lo mein might have competition in my house.

so the noodles were set but i wanted something different for the stirfry - not the usual soy sauce and sesame oil. i wanted broccoli & beef but with more vegetables. so that's exactly what i made. and with chicken instead of beef.

chicken & vegetable stirfry with soba noodles
adapted from steamy kitchen's broccoli beef, serves 2

1 large chicken breast, thinly sliced
1/2 pound broccoli florets
6 carrots, cut into matchsticks
1 cup sugar snap peas
2 tablespoons vegetable oil
2 cloves minced garlic
1 teaspoon cornstarch dissolved in 1 tablespoon water

for the marinade:
1 teaspoon soy sauce
1 teaspoon dry sherry
1/2 teaspoon corn starch

for the sauce:
2 tablespoons fish sauce
1 teaspoon dry sherry
1 tablespoon soy sauce
1/4 cup chicken broth

1. stir together the marinade. pour into a resealable bag and add the chicken. massage the marinade into the chicken through the bag. marinade for 10 minutes.
2. blanch the broccoli by cooking in boiling water for 2 minutes. rinse in cold water and set aside.
3. stir together the sauce and set aside. start the water to cook the soba noodles. cook and drain according to directions on the package. do not rinse and set aside.
4. heat a large frying pan or wok over high heat and add the vegetable oil. add the chicken and cook until completely cooked.
5. add garlic to the pan and cook about thirty seconds, or until fragrant.
6. add the sauce, broccoli, carrots, and peas and stir to coat. add the dissolved cornstarch and cook 3-4 minutes until the sauce boils. stir in the noodles to coat in the sauce and serve.