ingredients

• 5 cups soba noodles
• 1 cup Summer Fresh Thai Curry sauce
• 1 pound boneless, skinless chicken breast, cut into small pieces
• 2 tablespoons vegetable oil
• 3 cloves of garlic, minced
• 2 stalks celery, thinly chopped
• 1 sweet red bell pepper, thinly sliced
• 1 cup snow peas
• 1 tablespoon of soy sauce

directions

1. Prepare soba noodles according to package directions and set aside.
2. In a small pan, heat the Summer Fresh Thai Curry sauce on low.
3. Meanwhile, in a wok (or deep saute pan), heat 1 tablespoon of vegetable oil on high heat. Add the chicken and cook for about 3 minutes (just enough to make sure the sauce has coated well to the chicken). Stir-fry chicken until no longer pink inside, about 4 minutes. Remove the chicken from the wok and add it to the small pan with the Summer Fresh Thai Curry sauce. Cook on low while you prepare the vegetables.
4. Add remaining oil to the empty wok. Add garlic and stir-fry until fragrant, about 1 minute.
5. Add the celery. Stir-fry for about 3 minutes and then add a tablespoon of water. Stir-fry for another 2 minutes. Add the red bell pepper and snow peas and continue stir-fry for another 3 minutes. Add another tablespoon of water and stir-fry until all the vegetables are tender-crisp.
6. Add the soba noodles and soy sauce to the wok (you may need to rinse them quickly under cold water because they tend to clump together if they've been sitting for a bit). Stir-fry so that all the ingredients are well mixed. Remove from wok.
7. To serve, place soba noodles and vegetables onto plates/bowls and top with the chicken. If you like a little more kick, add some of the warm Thai Curry sauce from the pan to each plate/bowl.