Buckwheat soba noodles with chicken in peanut dressing

Ingredients:

• 1 cup shredded grilled chicken
• 340 g of buckwheat soba noodles
• 1 cup frozen shelled edamame beans
• 0.5 cup peanut butter
• 2 tbsp rice vinegar (unsalted)
• 1 tbsp soy sauce
• 2 tsp grated peeled ginger root
• 1 tsp. sesame oil
• 1 teaspoon Asian chili sauce (such as sriracha or sambal oelek)
• 1 cup diced cucumber
• 0.5 cup chopped green onions

Preparation:

1. Bring water to a boil in a large saucepan. Add soba and edamame noodles and cook according to package directions. Set aside 1 cup of water, drain the rest, and run the noodles and edamame under cold water to cool.
2. In a large bowl, combine the peanut butter, vinegar, soy sauce, ginger, sesame oil, and chili sauce. Add 1/2 cup of the reserved noodle water and whisk until smooth. Add the noodles and edamame, season with salt, and toss (add more water if the noodles seem dry). Divide the noodles among bowls and top with the chicken, cucumber, and green onions.