INGREDIENTS:

• 1 8-10 oz package soba noodles 
• 4 cups shredded cooked chicken 
• 1 English cucumber, sliced thin
• 1 red bell pepper, sliced into thin strips
• 1 cup cilantro, chopped
• 1/2 cup fresh mint, chopped
• 1 tablespoon toasted sesame oil
• 1/4 cup avocado oil
• 1 tablespoon rice vinegar
• juice of 1 lime 
• 1/4 cup organic shoyu or tamari
• 1 teaspoon sambal or garlic chili paste
• 8 cups washed mixed greens for serving

INSTRUCTIONS

• Cook the soba noodles per package instructions. 
• While noodles are cooking, combine oil, vinegar, lime juice, sambal, and shoyu. 
• Drain and rinse cooked soba noodles in cold water until cooled, drain well. 
• Add noodles to a large bowl and toss with half the dressing. 
• Add chicken, cucumber, radishes, and herbs. 
• Add remaining dressing, toss again. 
• Season to taste. 
• Serve the noodle salad over mixed greens.

Makes 4-6 servings