Serves 1 – 2
1 cup soba noodles, cooked and chilled
2 oz. (1/4 cup) cooked edamame
3 oz. pulled, cooked chicken (can be grilled or poached)
2 tbsp. soy sauce
2 tbsp. rice wine vinegar
1 tbsp. honey
1 tbsp. olive oil
1 small cucumber, sliced into strips
- Boil the soba noodles according to package directions, then rinse well with cold water after draining.
- In a mixing bowl, combine the noodles, edamame, and chicken.
- In a separate small bowl, whisk together the soy sauce, rice vinegar, and honey. Whisk in the olive oil.
- Dress the noodle mixture with the vinaigrette and pack in an airtight container. Place the cucumber strips on top of the salad, cover with a lid and refrigerate until ready to pack the lunch box. This can be done in advance and stored in the refrigerator overnight.
*Chef’s Note: You can use leftover chicken from a meal or a store-bought rotisserie chicken to make this dish. Also, add in any other vegetables your child may like!
Seasonal fruit – anything that is easy to cut with a cookie cutter, such as melons, pineapple, kiwis, etc.
- Cut fruit into ¼ inch slices and using a fish-shaped cookie cutter; punch out the fish.
- Cut butchers twine about an inch longer than the pretzel stick and tie a single knot at the top of the pretzel.
- Lay the pretzel sticks with the twine (fishing poles) on a plate or inside a lunchbox. Place the fruit fish on top of the strings and stick on the candy eyes on each fish.