Chicken Noodle Salad
Recipes / January 9, 2019

Makes 2 servings 4 ounces soba or spaghetti noodles2 tablespoons rice wine vinegar2 tablespoons low-sodium soy sauce1 teaspoon sesame oil1/2 teaspoon sugar or honey1 clove garlic, minced3/4 teaspoon grated fresh ginger1 cup shredded chicken breast3 scallions, thinly sliced1/2 teaspoons sesame seedsSmall handful of cilantro leaves (optional) Cook the noodles according to directions, until they are tender yet still firm. Drain the noodles and immediately run them under cold water to stop any additional cooking. In a small bowl, whisk together the rice winter vinegar, soy sauce, sesame oil, sugar, garlic, and ginger. Place the noodles in a medium bowl and pour the vinegar dressing over them. Toss in the shredded chicken. Garnish with the scallions, cilantro, and sesame seeds. My notes: I have been taking this salad to work for my lunch. It’s refreshing after all the heavy food I ate over the holidays. Veggie spaghetti noodles work well in this this dish, and you could definitely use shrimp, steak, or tofu instead of chicken. I will be making this dish, or a version of it, a lot! Hope you enjoy it also! Recipe adapted from The Year of Cozy by Adrianna Adarme.

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