Serves 4-6
Ingredients:
- 1/2 cup sesame seeds
- 8 ounces soba noodles
- 2 tablespoons vinegar (rice wine is probably best, I used red wine)
- 5 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons hoisin sauce
- 1 carrot, shaved
- 1 cup sugar snap peas
- 1/2 cup edamame
- 2 chicken breasts, poached and shredded
- Salt and pepper, to taste
Toast the sesame seeds in a dry pan over a high heat until they look golden brown, then set them aside to cool.
Bring a large pan of salted water to a boil, then add the soba noodles and cook them for 2-1/2 minutes (or according to packet instructions) until they are tender but not mushy. Have a bowl of ice water waiting to plunge them into after draining.
In a mixing bowl, combine the vinegar, soy sauce, honey, and hoisin.
Add in the drained soba noodles, carrot, snap peas, edamame, shredded chicken, and sesame seeds and toss to coat.
Refrigerate the noodles for about half an hour to let the flavors develop. read more words!
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