Soba Noodle Chicken Salad

Ingredients:

• 8 oz cooked soba noodles
• 2 tbsp sesame oil
• 1 chicken breast, cooked & cubed
• 2/3 cup shelled edamame
• 1/2 lbs asparagus, sliced diagonally

Garnish: toasted sesame seeds

Sriracha-ginger dressing:

• 3 tbsp low-sodium soy sauce
• 2 tsp sriracha
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1.5 tbsp rice vinegar

Directions:

1. Cook soba noodles based on manufacturer’s directions. Drain noodles, stir in sesame oil to avoid noodles sticking and set aside.
2. In some boiling, salted water add shelled edamame and sliced asparagus to cook for 1 minute. Drain and immediately “shock” into a bowl filled with icy cold water. Drain, pat dry and keep aside.
3. In a huge bowl, add all ingredients for dressing. Stir to combine. Toss in warm soba noodles, cubed chicken, edamame and asparagus. Toss to combine.
4. Serve immediately topped with toasted sesame seeds.