Fill up without filling out with this low calorie, indulgent-tasting, dish. Seared chicken, crispy slaw, mango, red pepper, and edamame piled on seasoned soba noodles make for quick, delicious, and healthful meal.
Rinse edamame and mango with warm water if still frozen. Cut mango into ½" pieces. Stem, seed, and thinly slice red bell pepper (julienne). Rinse chicken breasts, pat dry, and season with ½ tsp. salt and shichimi togarashi (to taste).
Cook the Soba Noodles
Once water is boiling, add soba noodles and cook for 4 minutes until al dente. Drain in colander and then rinse under cold water.
Cook the Chicken
Heat 1 tsp. olive oil in a medium pan over medium heat. Add seasoned chicken and cook 3-4 minutes per side, or until chicken browns and reaches a minimum internal temperature of 165 degrees. Remove from heat and set aside.
Make the Dressing
While chicken is cooking, add ginger, sesame oil, seasoned rice vinegar, soy sauce, and ¼ tsp. pepper to a large mixing bowl. Whisk together and set aside.
Toss the Salad
Add edamame, red bell pepper, and slaw mix to bowl with dressing and toss together.
Plate the Dish
Divide cooked soba noodles between 2 plates or bowls. Slice chicken. Place dressed salad on top of noodles, followed by slices of chicken. Garnish with mango.