Asian Chicken Noodle Soup

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Ingredients

4 ounces sugar snap peas or snow peas

4 ounces green tea buckwheat noodles (soba); see Note

1 tablespoon plus 1 teaspoon Asian sesame oil

3/4 pound skinless, boneless chicken cutlets, cut into 1/4-inch strips

Salt and freshly ground pepper

1/2 pound shiitake mushrooms, stems discarded and caps thinly sliced

6 cups low-sodium chicken broth

3 tablespoons low-sodium soy sauce

3 tablespoons oyster sauce

8 canned water chestnuts, thinly sliced

2 scallions, thinly sliced

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