¼ lb chicken breast (poached)
8 oz soba noodles
1 cup wakame chuka salad from our Seafood Department
½ cup green onions Minced
1 tsp yuzu juice
½ tsp yuzukosho
mitsuba (optional for garnish)
Remove skin from chicken breast. Bring water temperature to 180F and completely submerge the chicken breast and lightly simmer for about 30 minutes or until the breast becomes opaque and cooked all the way through. Remove breast from the water and refrigerate for at least an hour before slicing into half inch chunks.
Bring water to a boil, submerge soba noodles and simmer for 3 minutes or just until the noodles become soft. Immediately rinse the noodles in ice cold water to stop cooking and shake off excess water. Note that the noodles will continue to hydrate until it is mixed with the salad.
Toss together all salad ingredients in a mixing bowl including the dressing components of tsuyu, yuzu, and yuzu kosho and serve cold. Garnish with chopped mitsuba (optional Japanese parsley).