|Soy sauce||2 Tablespoon|
|Uncooked skinless boneless chicken breast||6 Ounce, thinly sliced|
|Soba noodles||12 Ounce (Japanese Buckwheat Noodles)|
|Snow peas||4 Ounce, quartered|
|Chopped garlic||1 Teaspoon|
|99% fat free chicken stock||3⁄4 Cup (12 tbs)|
|Ground cumin||1 1⁄2 Teaspoon|
|Chopped cilantro||2 Tablespoon|
|Scallions||3 , julienned|
|Ground black pepper||1⁄2 Teaspoon|
Fill a large saucepan with water and bring to a boil.
Meanwhile, combine 1/2 tablespoon of the soy sauce with the sliced chicken and mix to coat the chicken well.
When the water boils, add the noodles and cook for 2 minutes over high heat.
Drain and rinse under cold running water.
Put the 2 tablespoons of water into a deep sided nonstick frying pan over low heat.
When warm, add the chicken and the snow peas and cook for 3 minutes, stirring constantly.
Add the garlic and cook for 1 minute more.
Raise the heat to medium.
Add the drained noodles, the chicken stock, the remaining 1 1/2 tablespoons soy sauce, and the cumin.
Add the cilantro, scallions, and pepper.
Cook for another 2 minutes, again stirring constantly.