From Real Simple
Soba Salad With Chicken and Cabbage
8 thin chicken cutlets (1½ pounds total)
Salt to taste
Canola oil for cooking
Twice-glazed Asian barbecued chicken
8 ounces soba noodles
2 cups shredded cabbage
6 sliced scallions
3 tablespoons canola oil
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 teaspoon grated fresh ginger
- Season chicken cutlets with salt. In batches, cook in canola oil over medium-high heat until golden; slice.
- Cook soba noodles, cool, and toss with the chicken, shredded cabbage, scallions, canola oil, rice vinegar, and soy sauce, and grated fresh ginger.