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

Prep    20 m     Cook    7 m          Ready In     27 m


1.Whisk rice vinegar, 1 tablespoon vegetable oil, sesame oil, brown sugar, soy sauce, and ginger together in a large bowl until dressing is combined.


2.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.


3.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.


4.Toss soba noodles, chicken, celery, carrot, red pepper, cilantro, green onion, and sesame seeds together with dressing in large bowl.