Soba Salad with Chicken
Serves 4 people
4 chicken breasts
salt
canola oil
8 ounces soba noodles
2 cups shredded cabbage
6 sliced scallions
rice vinegar
soy sauce
1 teaspoon grated fresh ginger
Season the chicken with salt.
In batches, cook chicken in canola oil over medium-high heat until golden; slice.
Cook 8 ounces of soba noodles, cool, and toss with the chicken, 2 cups of shredded cabbage,
6 slices scallions, 3 tablespoons each of canola oil, rice vinegar, soy sauce and 1 teaspoon of
grated ginger.
Enjoy!
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