We recommend doubling this recipe - it makes a great lunch for grownups, too!
Cold Soba Noodle Salad with Chicken, Edamame, and Soy Vinaigrette
“Hudson has always loved Asian flavors…he takes after his mother in that way. This soba noodle salad combines a few of his favorite ingredients and flavors, and still enables me to feel like I’ve given him a well-balanced lunch filled with protein and whole grains (I use buckwheat soba noodles to add a bit more fiber). It’s also a great salad to have in the fridge for those emergency ‘I need a snack now’ moments.”
1 cup cold cooked soba noodles
1/8 cup cooked edamame
3 oz, diced grilled chicken
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon olive oil
1. Combine noodles, edamame and chicken in a mixing bowl.
2. In a separate bowl, whisk together soy sauce, rice vinegar, honey and olive oil.
3. Dress the noodle mixture with the vinaigrette and pack in an airtight container. This can be done a day in advance and stored overnight.