One 8 oz. package soba noodles 1/4 cup light soy sauce 2 tablespoons canola oil 2 tablespoons rice vinegar juice and zest of 2 limes 2 teaspoons sesame oil 1 teaspoon sriracha sauce or other chili sauce 3/4 lb thin-cut chicken breasts 1/2 lb. fresh snow peas, lightly steamed, or one 10 oz, package frozen, defrosted and drained 1 cup cooked shelled edamame 1 large carrot, shredded 1 red pepper, seeded and thinly sliced 3 tablespoons chopped cilantro 1 tablespoon black sesame seeds, or regular sesame seeds
Whisk together soy sauce, oil, vinegar, lime juice and zest, sesame oil and sriracha sauce. Place chicken breasts in a Ziptop bag and add half of marinade, reserving other half. Refrigerate chicken for one hour and up to four. Preheat grill or grill pan to medium-high. Remove chicken from bag and discard used marinade. Grill chicken until done, 1-2 minutes per side. Remove from grill, cool to room temperature and slice into 1/4-inch strips.Bring a 4-quart saucepan filled with salted water to a boil and cook soba noodles until firm but not mushy, 3 minutes. Drain and rinse with cold water. Place soba in a bowl and add grilled chicken, snow peas, edamame, carrot, red pepper and cilantro. Add reserved marinade and toss to combine. Sprinkle with black sesame seeds.