Food Recipes Soups Soba in Green Tea with Chicken and Snow Peas Be the first to rate & review! To make green tea, steep leaves for 2 to 3 minutes in very hot—but not boiling—water. Brewing it longer makes tea taste bitter; for stronger flavor, use more tea. Amazing Chicken Recipes By Suki Hertz Updated on June 1, 2017 Save Rate PRINT Share Close Photo: © Antonis Achilleos Yield: 4 servings Cook Mode (Keep screen awake) Ingredients 3 tablespoons soy sauce 1 1/2 tablespoons mirin 1 tablespoon minced peeled ginger 1/2 teaspoon Asian sesame oil 3/4 pound skinless, boneless chicken breasts, cut crosswise into thin strips 1/2 pound soba noodles 3 cups brewed green tea 1/4 pound snow peas, cut lengthwise into thin strips 1 medium leek, white and light green parts, halved lengthwise and thinly sliced crosswise 2 tablespoons umeboshi vinegar (see Note) 2 tablespoons coarsely chopped cilantro Directions In a medium bowl, combine the soy sauce with the mirin, ginger and sesame oil. Add the chicken and turn to coat. Let stand for 10 minutes. Meanwhile, in a large saucepan of boiling, salted water, cook the soba noodles until just tender, about 6 minutes. Drain the noodles; transfer to a large bowl and cover. In the same saucepan, bring the tea to a simmer. Add the chicken, snow peas and leek and cook over moderately low heat until the chicken is just white throughout, about 3 minutes. Stir in the vinegar and cilantro, ladle into bowls and serve. Notes One serving:;Calories 352 kcal, Total Fat 3.3 gm, Saturated Fat .4 gmNote Umeboshi vinegar is made with pickled plums and has a salty, tangy flavor. It is available at health food stores. For this recipe, you can substitute 1 tablespoon of rice vinegar mixed with 1 tablespoon of soy sauce and 1/2 teaspoon of kosher salt. Originally appeared: January 2002 Rate It Print