Sesame Soba Noodles with Tea Poached Chicken and Asian Vegetables

Bring water to a boil in a medium pot. Turn off heat and steep tea bags in water for 4 minutes.

Season chicken breasts with salt and pepper. Remove tea bags, add chicken and butter, return to a boil. Reduce to medium low and simmer for about 20 minutes until cooked through. Remove from braising liquid to cutting board and shred.

Meanwhile, slice cucumber into paper thin slices. Put in bowl and toss with chili sauce. Let sit stirring occasionally until ready to serve.

Heat a saute pan over medium high with 2 T. of oil. Slice mushrooms into 1/4 inch slices. Saute for a few minutes and add soy sauce. Saute for another two minutes until liquid is absorbed, remove to plate.

Trim tops and ends off green onions. Slice into three or four pieces about two inches long each. Mince garlic. Heat oil in saute pan over medium high. Add garlic to soften, about a minute, then add green onion. Saute for about three minutes, set aside on plate.

Bring pot of water to a boil, add soba noodles. Drain in colander. Rinse with cold water until noodles are cool. Drain again. Set aside.

Peel carrots and grate. Toss with sesame seeds. Set aside.

Scramble eggs with a pinch of salt and pepper. Heat a couple tablespoons of oil in a large saute (note: you can keep using the same saute pan, just wipe with a towel between vegetables and egg to remove residue). Make a flat omelet. Remove to cutting board and chop into slices. Set aside.

For dressing, mix all dressing ingredients until smooth. Taste and adjust if necessary. Toss noodles in large bowl with dressing.

To assemble, on each plate mound noodles in the middle. Arrange around noodles, chicken, mushrooms, carrot, egg, green onions, and top with cucumber. Serve immediately.