1/4 cup wheat-free soy sauce
1/4 cup water
1/8 cup honey (or more to taste)
1 Tbsp sesame oil
2 Tbsp sesame oil
1-2 cloves garlic, minced (depending on size, I use local garlic which is really large so I just use 1 clove)
1/2 Tbsp grated fresh ginger
2 boneless chicken breasts (around 1 lb.)
8 oz. pkg 100% buckwheat soba noodles (some are made with wheat, you need to read the label)
1-2 carrots, cut in matchsticks
1/4-1/2 head of cabbage, sliced thin (depending on size of cabbage)
1 cup frozen peas
3 scallions, 2 small leeks, or 1 onion, sliced
Mix sauce ingredients. Marinate chicken in 4 Tbsp of sauce for 24 hours. Set rest of sauce aside.
Slice chicken into small pieces and saute in 1 Tbsp of the sesame oil until cooked. Set aside.
Cook soba noodles according to directions on package, being careful not to overcook. Drain and rinse with cold water.
Heat the remaining sesame oil and add carrots (and onion, if using). Cook until carrot is starting to cook through and add cabbage (and scallions or leeks, if using).
Add noodles to skillet and stir fry with veggies for about 3-4 minutes. Add chicken, peas, and sauce, and cook for another few minutes or until chicken is hot.