Cut the chicken thigh in half, then slice into 1cm wide pieces.

Slice the green onion diagonally into 1cm pieces. Trim the root of the shimeji mushrooms and separate them.

Heat salad oil in a frying pan over medium heat. Place the chicken skin-side down and cook until browned. Flip the chicken, then add shimeji mushrooms and green onion to stir-fry.

Once the green onion softens, add water and men tsuyu. Bring to a boil.

In a separate pot, boil water and cook soba noodles according to package instructions. Drain well.