INGREDIENTS
(for the dressing)
zest of 1 lemon
1 1/2 oz. cleaned ginger, minced
1 tablespoon granulated sugar
3/4 teaspoon cayenne
3/4 teaspoon salt
1 tablespoon fresh lemon juice
1/4 cup unseasoned rice vinegar
1/3 cup soy sauce
2 tablespoon canola oil
2 tablespoon pure sesame oil
(for the salad)
8 oz. portion frozen soba noodles, thawed and softened in boiling water and rinse in cold running water (or equivalent dry soba noodles, cooked according to package instructions)
2 grilled chicken breasts, cut up into chunks
2 tablespoons canola oil
2 scallions, green and white part, cleaned and thinly sliced
1/2 cucumber, cut in half lengthwise then cut across into thin half-moons
8 oz. shelled edamame
Sprinkle sesame seeds
Cilantro or flat leaf parsley, chopped
METHOD
Make the dressing: Combine lemon zest, ginger, sugar, cayenne, salt, lemon juice, rice vinegar and soy sauce. Blend well. Slowly add canola oil and sesame oil until well combined.
In a large mixing bowl combine drained soba noodles, cilantro or parsley, scallions, cucumber, chicken and dressing, toss well. Garnish with sesame seeds and cilantro sprigs.
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