Ingredients

• chicken thigh
• soba (or any type of noodles really)
• marinade
  • 1 tbsp vegetable oil
  • 1 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 2 tbsp cooking rice wine
  • 4 cloves minced garlic
  • sugar or honey
• onion

(Optional)

• green onion
• cilantro
• daikon
• shirodashi (or chicken salt/bouillon powder/cubes)

Instructions

1. Cut chicken into strips and marinate > 10 min at room temp (or overnight in fridge)
2. While chicken is sitting, slice onion and cut daikon into chunks
3. Heat up a pot over medium-high heat, then throw all of chicken in there
   • Let it sear and get some nice browning, no need to cook all the way through
4. Take the chicken out, add onions and daikon, add any extra marinade if you have any
5. Once the onions have softened and gotten some color, fill pot with water and cover until boiling
6. Once boiling, reduce heat and let simmer for 10 min
7. Add back chicken, cook for additional 5-10 min
8. Add shirodashi or any other stock flavoring (soy sauce if you don’t have it)
9. Take the pour the whole pot into a bowl, then fill again with water, add some salt
10. Bring pot of water to boil and cook the noodles
11. Once noodles are done, drain and rinse, then pour into bowl with the broth
12. Top with cilantro and/or green onion