Chicken and Soba Noodles

Ingredients

• 3 oz Frozen Edamame
• 4 oz Frozen Mangoes
• 1 Red Bell Pepper
• 2 Boneless Skinless Chicken Breasts
• 1 tsp. Shichimi Togarashi
• 4 oz Soba Noodles
• 2 tsp. Chopped Ginger
• 3 Tbsp. Toasted Sesame Oil
• 3 Tbsp. Seasoned Rice Vinegar
• 2 Tbsp. Soy Sauce–Gluten-Free
• 4 oz Slaw Mix
• Olive Oil
• Salt Pepper
• Rinse edamame and mango with warm water if still

Instructions

1. 1

   Cook Within: After cooking and rinsing noodles under cold water, separate noodles with your hands. This prevents them from sticking Soba noodles are made with buckwheat, which isn’t actually a

2. 2

   Prepare the Ingredients: Rinse edamame and mango with warm water if still frozen. Cut mango into ½” pieces. Stem, seed, and thinly slice red bell pepper (julienne). Rinse chicken breasts, pat dry, and season with ½ tsp. salt and shichimi togarashi (to taste).

3. 3

   Make the Dressing: While chicken is cooking, add ginger, sesame oil, seasoned rice vinegar, soy sauce, and ¼ tsp. pepper

4. 4

   Cook the Soba Noodles: Once water is boiling, add soba noodles and cook for 4 minutes until al dente. Drain in colander and then rinse under cold water.

5. 5

   Add edamame, red bell pepper, and slaw mix to: bowl with dressing and toss together.

6. 6

   Heat 1 tsp. olive oil in a medium pan over medium: heat. Add seasoned chicken and cook 3-4 minutes per side, or until chicken browns and reaches a min- imum internal temperature of 165 degrees. Remove from heat and set aside.

7. 7

   Plate the Dish: Divide cooked soba noodles between 2 plates or bowls. Slice chicken. Place dressed salad on top of noodles, followed by slices of chicken. Garnish • Soba noodles cook quickly, so watch these closely. We rinse them under cold water to help stop cooking, which prevents the recipe before you start–we promise it will be time • Place a colander in the sink • Bring a medium pot of lightly salted water to a boil