Asian-Inspired Soba Noodle Salad with Edamame & Sesame Dressing

Bring a large pot of water to a boil. Cook 12 oz of soba noodles according to package directions, usually 4-5 minutes. Do not overcook.

While the water is heating, prepare the vegetables: julienne 1 large red bell pepper and 2 medium carrots, slice 1 medium cucumber into half-moons, chop 4 stalks of green onions, and roughly chop 1/2 cup of cilantro.

Cook 2 cups of shelled edamame according to package instructions, about 3-4 minutes in boiling water.

Dice 16 oz of pre-cooked grilled chicken breast into bite-sized pieces.

Drain the soba noodles and rinse thoroughly under cold water to stop the cooking process and remove excess starch. Drain well.

In a small bowl, whisk together 3 tbsp low-sodium soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp honey, 1 tbsp freshly grated ginger, and 2 minced garlic cloves to make the dressing.

Toast 2 tbsp sesame seeds in a dry skillet over medium heat until golden and fragrant, about 2-3 minutes, stirring frequently to prevent burning.

In a large mixing bowl, combine the cooled soba noodles, prepared vegetables, edamame, and chicken.

Pour the dressing over the salad and toss gently to coat all ingredients evenly.

Dice 1 large avocado and fold it gently into the salad.

Sprinkle with toasted sesame seeds, 1/2 tsp red pepper flakes, and additional cilantro if desired.

Allow the salad to rest for 10 minutes before serving to let the flavors meld together.