Prepare soba noodles according to package directions and set aside.
Meanwhile, blanch broccoli and peas (if using fresh) in boiling salty water for 3 minutes.
In a small bowl, whisk together sauce: hoisin, soy, sesame oil, rice vinegar and chili garlic paste; set aside.
When broccoli and peas turn bright green, from boiling water and submerge in a bowl of ice water to stop the cooking process. (This keeps veggies bright and crisp, not brown and mushy.) Note: If using frozen peas, simply thaw and skip this step.
Next, heat oil over medium-high heat in a large wok or deep pan.
Add cubed chicken breast and cook until browned, about 7-8 minutes; remove from pan and set aside.
To the hot pan, add onion and cook 4 minutes.
Stir in garlic, ginger and red pepper; cook additional 2 minutes.
Add cooked broccoli, peas, mushrooms and reserved chicken breast.
Pour in sauce and reserved noodles and cook for 2 minutes. Serve with fresh scallions.
Excellent source of Vitamin C, good source Vitamin A and Iron