|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
|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.
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