Quick Buckwheat Salad with Grilled Chicken

A wonderful product is buckwheat noodles, if you add grilled chicken and vegetables to it, you get a great lunch or dinner. You can take this dish as hot or as a salad (depending on the situation and appetite). We like to completely cool the noodles and wrap them in spring rolls. It turns out very tasty and effective!

Ingredients

• 400 g buckwheat noodles
• 200-300 g grilled chicken fillet
• 1 long cucumber
• 2 sprigs of cilantro
• sesame seeds for serving
• 2.5 cm fresh ginger root
• 5 tbsp. l. soy sauce
• 1 tbsp. l. rice vinegar
• 1 tsp fine sugar
• 1 tsp dark sesame oil

Directions

1. For the dressing, peel the ginger and grate on the finest grater. Mix with the rest of the ingredients and let it brew for 15–20 minutes.
2. Cook the noodles according to the instructions on the package. Drain the noodles in a colander, rinse with cold water and discard in a colander.
3. Use your hands to disassemble the chicken into easy-to-eat pieces. The skin can be kept or removed as you wish.
4. Cut the cucumber into thin long strips. Combine cucumbers with noodles and most of the dressing, let it brew for 5 minutes.
5. Place the noodles on bowls, top with the chicken and pour over the remaining dressing. Sprinkle with sesame seeds, garnish with cilantro and serve.