Makes 2 servings
4 ounces soba or spaghetti noodles
2 tablespoons rice wine vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon sesame oil
1/2 teaspoon sugar or honey
1 clove garlic, minced
3/4 teaspoon grated fresh ginger
1 cup shredded chicken breast
3 scallions, thinly sliced
1/2 teaspoons sesame seeds
Small 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.