The sauce/marinade makes this recipe. I also love this recipe for it’s flexiblity—I’ve substituted bok choy for the snow peas before, and I think it would be great with bell peppers and/or zucchini. And how about edamame instead of tofu or chicken? Lots of delicious ways to go! Two Servings | Vegan (w/options) Prep time: 1 hour, 15 min for chicken; 2 hours for tofu (includes 1 hour marination time) Cook and serve time: 15 minutes   Ingredients: 2 chicken breasts (vegetarian option: 7 ounces of extra-firm tofu) 1 8-ounce package of soba noodles 1 teaspoon olive oil Cooking spray Teriyaki marinade: 2-1/2 tablespoons soy sauce 2 tablespoons sesame oil 1 teaspoon olive oil 1/4 cup pineapple juice 3 tablespoons rice vinegar 2 tablespoons brown sugar 3 cloves garlic, minced 1 tablespoon ginger, minced Noodle-veggie mix: 1 tablespoon sesame oil 2 cups mushrooms (any type), sliced 1/2 cup snow peas, sliced 1/4 cup basil, coarsely chopped 1/2 cup purple cabbage, sliced Optional garnishes: Diced green onions Sesame seeds Prep: FOR TOFU: Preheat oven to 325 degrees F. Press tofu with paper …