Healthy Asian Chicken and Buckwheat Noodles

• 8 ounces buckwheat noodles, cooked according to package instructions
• 12 cup scallion, finely chopped
• 12 cup edamame, shelled
• 1 cup shredded chicken
• 14 cup carrot, fine julienne
• 3 tablespoons rice vinegar
• 3 tablespoons shoyu
• 2 tablespoons hoisin sauce
• 1 tablespoon dark sesame oil
• 1 tablespoon chili sauce, with garlic
• 2 teaspoons honey
• 2 tablespoons cilantro
• 2 teaspoons black sesame seeds

1. Cook noodles according to package instructions.
2. Reserve 1/4 cup pasta water, drain, and rinse noodles with cold water.
3. I normally DO NOT recommend rinsing pasta, but this one I do because I like to cool it down fast.
4. In a large bowl, combine noodles, scallions, edamame, carrots, and chicken.
5. In another bowl whisk together the cooking water, vinegar, shoyu, hoisin sauce, sesame oil, chili sauce, and honey.
6. Pour dressing over noodles.
7. Toss and sprinkle with cilantro and sesame seeds.
8. Serve with additional chopped cilantro or scallions as a garnish if desired.

buckwheat noodles, scallion, edamame, chicken, carrot, rice vinegar, shoyu, hoisin sauce, sesame oil, chili sauce, honey, cilantro, black sesame seeds

Taken from www.food.com/recipe/healthy-asian-chicken-and-buckwheat-noodles-415304 (may not work)