This is a quick and pleasing lunch or dinner with classic Asian flavors and added crunchiness provided by fresh soy sprouts. You can also prepare it with glass noodles or spaghetti pasta, but soba is best!

Preparation time: 30 minutes

What you need:

1 tablespoon oil (sesame oil is best)

4 carrots, peeled and cut into lengthy pieces

6-7 large mushrooms (white button or portobello), sliced – not too thin

1 tablespoon freshly minced ginger

3 garlic cloves, minced

10oz (125g) soba noodles (buckwheat noodles)

3-4 green onions, finely sliced (white and green pieces)

3-4 tablespoons soy sauce (low sodium, if possible)

1 tablespoon Teriyaki sauce (optional)

1 tablespoon honey

1-2 teaspoons crushed pepper

1 lb (500g) boneless chicken breast, cut into small cubes

6 tablespoons roasted peanuts (optional)

2 handful fresh soy sprouts

How to do it:

Cook soba noodles according to package instructions; drain when done, add a tablespoon of sesame oil and toss carefully to avoid sticking, set aside

While the noodles cook, heat 1 tablespoon oil over medium-high heat in a large pot or wok.

Add garlic and ginger and cook for 1 minute, add carrots and cook for another minute

Add chicken and cook for 2-3 minutes, reduce heat to low-medium

Add soy sauce, Teriyaki sauce, honey and pepper flakes and stir everything, let it simmer for about 6-7 minutes until chicken is done

Add green onions and cook for another minute

Add noodles to pot and mix everything carefully; add fresh soy sprouts and mix again

Serve in bowls and sprinkle with peanuts and a few fresh soy sprouts on top.

Enjoy!