Chicken Soba Noodle Salad

I love roasting chicken and often find myself with plenty of leftovers. One of my favorite ways to use the leftovers is in a salad. Chicken Soba Noodle Salad is light, comforting and packed with sublime flavors. So scrumptious and easy to make, it looks like I will be roasting chicken more often!

                                                    Chicken Noodle Soba Salad
                                                                  adapted from
                                                                 The Year of Cozy
                                                              Adrianna Adarme

Ingredients

4 ounces dried soba noodles
2 tablespoons rice wine vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon sesame oil
1/2 teaspoon sugar
1 clove garlic, minced
3/4 teaspoon grated fresh ginger
1 cup shredded chicken breast
3 scallions, thinly sliced
Small handful of cilantro leaves
1/2 teaspoon sesame seeds

Directions

Cook the soba noodles in salted water until they're tender, yet still firm, about 3 to 5 minutes. Drain the noodles and immediately run them under cold water to stop any additional cooking. Give them a good shake in the colander and set them aside.

In a small bowl, whisk together the rice wine vinegar, soy sauce, sesame oil, sugar, garlic, and ginger.

Place the noodles in a medium bowl and pour the vinegar dressing over them. If the noodles have chilled, they may have started to stick together - not to worry: take the fork and mix in the dressing vigorously. This will separate the noodles.

Toss in the shredded chicken. Garnish with the scallions, cilantro, and sesame seeds. If you have any leftovers, the noodles will keep in the fridge. Just before serving, add a few teaspoons of sesame oil since the noodles tend to soak up a lot of dressing.

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