Serves 4
| Salt, to taste | |
| 8 | ounces soba noodles |
| ⅓ | cup rice vinegar |
| Juice of 1 lime | |
| 2 | tablespoons brown sugar |
| 1 | tablespoon sesame oil |
| Pinch of salt | |
| 1 | garlic clove, chopped |
| 1 | tablespoon chili sauce |
| 2 | pieces of breast, 1 thigh, and 1 drumstick, removed from the bones and shredded |
| ½ | small red cabbage, cut into fine shreds |
| 2 | large radishes, trimmed and sliced |
| 3 | scallions, cut into ½-inch pieces |
| 2 | tablespoons chopped fresh cilantro |
| 1 | lime, cut into wedges (for garnish) |
1. In a large saucepan of boiling salted water, cook the soba noodles, stirring occasionally, for 8 minutes, or until they are tender but still have some bite. Drain and without rinsing, transfer to a bowl.
2. Meanwhile, in a saucepan over low heat, warm the rice vinegar, lime juice, and brown sugar, stirring until the sugar dissolves; cool. Remove from the heat and stir in the sesame oil, salt, garlic, and chili sauce.
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3. In a bowl combine the chicken, cabbage, radishes, and scallions. Toss well. Add the rice vinegar mixture and noodles. Toss again.
4. Divide the salad among 4 shallow bowls and sprinkle with cilantro. Garnish with lime. Molly Kravitz