This meal is great for Shabbat or for any lunch or dinner as it is very healthy and feels as if you are at a spa enjoying this dish. It is simple, very clean, high in fiber, protein and taste.
¼ cup tamari or regular soy sauce (may use reduced sodium variety, if desired)
2 teaspoons raw or regular sugar
1 tablespoon tehini paste (unseasoned)
2 tablespoons unseasoned rice vinegar
1 tablespoon purified water
2 garlic cloves, crushed
sea salt and freshly ground black pepper, to taste
Instructions
Whisk salad dressing ingredients together with a fork or wire whisk until fully blended. Season with salt and pepper, to taste.
Boil the soba noodles in a large pot of boiling water that has been seasoned with salt. Cook according to package directions, making sure not to overcook. Drain well in a colander.
Place the 4 sliced scallions, ginger, peppercorns, shallots, carrots, salt and water in a covered pot. Bring the mixture to a boil over high heat, then add the chicken and boil for about thirty seconds. Immediately turn off the heat then let sit (covered) for one hour.
Remove chicken from the pot after one hour, discarding cooking aromatics and liquid.
Slice the chicken on the diagonal. Toss the soba noodles with the snow peas and most of the dressing, reserving a little amount to drizzle over the chicken. Place noodle mixture in a large serving bowl or on a serving platter. Lay chicken slices on top and drizzle with remaining dressing. Garnish with sliced scallions and sesame seeds.
Recipe by Delicious and Kosher at https://www.deliciousandkosher.com/japanese-poached-chicken-and-soba-noodle-salad/