Soba Noodle Bowl with Cucmber and Cabbage

Makes 2 servings

  • 1 Tbs reduced-sodium soy sauce
  • 1 Tbs seasoned rice vinegar
  • 1 Tbs fresh lemon juice
  • 1 tsp sesame or vegetable oil
  • 4 oz soba or udon noodles (3.10 ounces)
  • 1 cooked chicken breast, skinned and meat diced or shredded (6 oz. cooked)
  • 2 scallions, thinly sliced (green onions)
  • 1 cucumber, peeled, seeded,¬† or 1/2 English cucumber,¬†thinly sliced
  • 1 cup coleslaw mix (cabbage, carrot, broccoli, cauliflower mix)
  • (A few Enoki mushrooms, cause I have some on hand)

  1. In a small bowl, whisk soy sauce, vinegar, lemon juice, and oil until well blended.
  2. Cook noodles according to package directions. Drain and rinse under cold water until cool.
  3. In a large bowl, combine the noodles, chicken meat, scallions, cucumber, and coleslaw mix (and mushrooms). Toss with soy dressing.