Easy Chicken and Vegetable Soba Noodle Salad

This is a great weeknight dinner! It takes no time to make, and it can be made earlier in the day and served cold. I actually loved the leftovers the next day! I am such a fan of colorful veggies and if you are Vegan, you could just omit the Chicken and load up on the veggies!

Yummy Chicken Soba Noodle Salad

ingredients:

• 3 Cooked Chicken Breasts Chopped

• 6 oz Buckwheat Soba Noodles

• 1 Red Pepper Julinne Sliced

• 1 Large Portobello Mushroom Sliced

• 1 Cup Asparagus - Sliced down the middle and cut into large pieces

• 1 Cup Shredded Carrots

• 1/2 Cup Green Onions - chopped

• 2 Cups Baby Spinach Leaves - cut into slices

Sauce (you can double the sauce if desired)

• 1/4 Cup of Soy Sauce (optional low sodium)

• 1 Inch of Ginger minced

• 1 Clove Garlic minced

• 1 Tablespoon Honey

• 1 Tablespoon Sesame Seed Oil (Olive Oil can be used as well)

directions:

In a small bowl, mix all sauce ingredients together and set aside. Break soba noodles and cook according to directions. In another pan, spay pan with olive oil and lightly cook vegetables and chicken* on medium heat until just starting to become tender crisp. In a large bowl, mix noodles and sauce together until the noodles are covered (when you first start, the noodles will be sticky, but the will separate once the sauce is mixed in). Toss in veggies and serve immediately for a warm entree.

*If you desire a cold salad, do not rewarm the chicken with the vegetables and keep cold. Once the salad is mixed together, add chicken and place in refrigerator several hours and serve cold.

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