6 ounces soba noodles 1-1/2 cups blueberries, divided ¼ cup Hoisin sauce 2 tablespoons unseasoned rice vinegar 2 tablespoons fresh lime juice 1-1/2 teaspoons soy sauce 1-1/2 teaspoons cornstarch 1 teaspoon chili paste 1-1/2 pounds boneless, skinless chicken breast, cut into strips or chunks 2 cloves garlic, minced 1 tablespoon minced fresh ginger ½ teaspoon salt 2 tablespoons vegetable oil ½ cup chopped fresh basil, divided Toasted pine nuts and shredded coconut (optional)
Cook soba noodles until al dente according to package directions. Drain; set aside.
In a small bowl combine 1/2 cup of the blueberries, Hoisin sauce, vinegar, lime juice and soy sauce; with a potato masher, crush berries.
Stir in cornstarch and chili paste until dissolved; set aside.
In a large bowl combine chicken, garlic, ginger and salt.
In a large skillet, heat vegetable oil over medium-high heat. Add chicken; cook 2 minutes on each side. Stir in blueberry mixture and 2 tablespoons water. Cook, stirring occasionally, until sauce begins to thicken, about 3 minutes.
Stir in noodles, remaining cup of blueberries and half of the basil. Reduce heat to low, cook just until blueberries are warm, about 1 minute.
To serve, divide among pasta bowls. Garnish with pine nuts, coconut and remaining basil, if desired.