AT A GLANCE
Double this recipe for great leftovers - it makes an enviable work lunch. It's best served super-chilled.
|01||Combine stock, spring onion tops, garlic, chilli, ginger and 500ml water in a saucepan just large enough to hold chicken snugly. Bring to a simmer, add chicken, and simmer for 5 minutes, then cover, remove from heat and leave to continue cooking for 15 minutes. Transfer to a plate to cool, then shred meat.|
|02||Meanwhile, cook soba noodles in a large saucepan of boiling salted water until al dente (2-3 minutes), stirring so noodles don’t stick together. Drain, refresh in iced water, drain again and toss with 1 tsp sesame oil and set aside.|
|03||Blanch edamame in a saucepan of boiling salted water until bright green (see notes). Refresh in iced water, drain and toss with remaining sesame oil.|
|04||For black vinegar dressing, combine ingredients in a small bowl.|
|05||Toss chicken with sesame seeds and a little of the dressing, and combine in bowls with noodles, edamame, cucumber, coriander and sliced spring onion, and serve drizzled with remaining dressing.|