Soba Noodle with chopped veggies

Hello people! I am so happy. Why because the sun has been making a debut appearance around these parts and I am so happy to see it.

To celebrate the heat of the sun shining on us here in New York, I have made a salad of sorts.
Soba Noodles with chopped vegetables
This recipe is especially good when you have left over noodles around. It comes together quite quickly. This recipe serves two but you an easily beef it up a little to serve more.

6 ounces shredded cooked chicken
1 cup cucumber, sliced thin
1/2 cup radishes, julienned
1/2 cup scallions, sliced
1/4 cup mint
1/4 cup cilantro
4 cups baby spinach
Dressing:
1/2 teaspoon red chili paste (or more depending on you desire for heat)
4 tablespoons tahini paste
2 tablespoons rice vinegar
¼ cup canola oil
3 tablespoons soy sauce
¼ cup peanut butter, creamy
2 tablespoons sugar
2 tablespoons Hoison sauce
¼ teaspoon fish sauce
1 teaspoon ginger, grated

If you are cooking your chicken for this dish, poaching works the best. In a frying pan place about 2 cups of water. You want the water to just cover the chicken. Bring the water to a boil and add in your chicken. Cover adn let cook until the chicken reaches 165F. You can test for doneness by pressing on the chicken with a fork. If it feels solid, its done. If there is a little give to the chicken, cook a bit more.

While the chicken is cooking cook your pasta.

To make the dressing, whisk the tahini with the soy sauce, and vinegar. Make sure the mixture is smooth. Add in the peanut butter. Then the remainder of ingredients.

Place spinach over bottom of plate or bowl, lay down about a cup of soba noodles, place about a tablespoon of dressing on the noodles. Place remainder of veggies, mint and cilantro over top and put a bit mroe dressing on.

More exciting news!
Stay tuned for a giveaway here on Lori's Lipsmacking Goodness,
I will give you a hint it includes...

Pots and pans
Knifes and tools
baking items and
even counter stools.

(Pretty clever, aren't I?) I just crack myself up.