The last thing I want to have on a hot summer day is a hot dish. I found this soba noodle salad in a magazine a while back and have made some modifications on it.
8 ounces soba noodle (I use the Koyo brand)
2 Tablespoons soy sauce
2 Tablespoons rice vinegar (unseasoned)
2 teaspoons sugar
1 teaspoon toasted sesame oil
2 cups shredded cooked chicken
2 scallions thinly sliced
1/2 large English cucumber, halved lengthwise and thinly sliced
4 radishes, trimmed and thinly sliced
1 cup cilantro leaves
Optional: toasted sesame seeds
Cook the noodles according to directions. Drain and rinse immediately in cold water. Drain and shake off as much of the water as possible. Place the noodles in a bowl and drizzle with a bit of the sesame oil and toss to coat to prevent the noodles from sticking to each other.
Whisk the soy sauce, vinegar, sugar, and oil in a medium bowl until the sugar dissolves. Add the noodles, chicken and scallions; toss to coat. Then toss with cucumber, radishes and cilantro. Sprinkle some toasted sesame seeds. I do.