"This tasty salad with Japanese buckwheat noodles is both quick and healthy; great for lunch or dinner. Most larger supermarkets have buckwheat soba noodles in the Asian food section."
Ingredients
2 tablespoons rice vinegar 1 tablespoon vegetable oil 1 tablespoon sesame oil 1 tablespoon brown sugar 1 tablespoon soy sauce 2 teaspoons minced fresh ginger root 4 ounces buckwheat soba noodles 2 teaspoons vegetable oil 1 boneless skinless chicken breast, cut into thin bite-size strips 1 teaspoon chopped garlic salt and ground black pepper to taste 1 rib celery, sliced (optional) 1 carrot, sliced 1/2 red bell pepper, chopped 1/4 cup chopped fresh cilantro 2 tablespoons chopped green onion 1 tablespoon sesame seeds
Directions
Whisk rice vinegar, 1 tablespoon vegetable oil, sesame oil, brown sugar, soy sauce, and ginger together in a large bowl until dressing is combined.
Bring water to a boil in a large pot. Add soba noodles, stir, and return water to a boil. Boil noodles until tender, 4 to 5 minutes. Drain noodles in a colander under cold running water until cool, about 1 minute.
Heat 2 teaspoons vegetable oil in a skillet over medium heat. Cook chicken breast pieces until no longer pink in the center and the juices run clear, 2 to 4 minutes. Add garlic, salt, and pepper; stir until fragrant, about 1 minute more.
Toss soba noodles, chicken, celery, carrot, red pepper, cilantro, green onion, and sesame seeds together with dressing in large bowl.