To prepare the chicken marinade, in a small-medium bowl, whisk together 3 tablespoons of tamari sauce, 1 tablespoon olive oil, finely grated zest of 1 lime, the juice from half of the lime, 3 cloves of minced garlic, and 1/2 teaspoons of chilli flakes. Once mixed, add the chicken pieces to the bowl and ensure the chicken is coated evenly. Cover and leave to sit in the fridge for 6-12 hours.
To prepare the sauce, combine the following ingredients in a small bowl and whisk until evenly blended: peanut butter, hot water, curry paste, 1 tablespoon tamari sauce, 1 clove of minced garlic, maple syrup, and the juice from the remaining half of the lime.
To cook the rest of the meal, bring a large pot of water to a boil over high heat.
While the water is coming to a boil, also add the marinaded chicken to a frying pan and start cooking over a medium-high heat. Once cooked through, remove and put to the side.
Add the broccoli to the pot of boiling water and blanch for 1 minute. Add the snow peas and asparagus and blanch for 1 to 2 minutes. Using a slotted spoon, remove the vegetables from the water and transfer to a colander to drain completely.
Add the soba noodles to the boiling vegetable water and adjust the heat to maintain a low boil. Cook for approximately 5 minutes, until the noodles are tender but still firm. Then drain the noodles well and add back to the pot.
Add the vegetables, chicken, and 3/4 of the peanut sauce to the pot and stir gently to combine with the noodles.