Chilled Szechuan Chili Oil Chicken & Buckwheat Noodle Salad

Bring a medium pot of water to a boil. Add the 1 lb chicken breast and the 1 inch piece of ginger (smashed). Reduce heat to low, cover, and simmer gently for 12-15 minutes until fully cooked (internal temp 165°F). Remove chicken and let rest.

While chicken cooks, whisk together the dressing ingredients in a large bowl: 4 tbsp chili oil (including the crispy bits), 3 tbsp soy sauce, 2 tbsp black vinegar, 1 tbsp sesame paste, 1 tsp sesame oil, 1 tsp sugar, and 2 cloves of grated garlic. If the mixture is too thick, add 1 tbsp of warm water to loosen.

Cook the 8 oz soba noodles according to package directions (usually 3-4 minutes). Drain immediately and rinse thoroughly under cold running water to remove excess starch and stop the cooking. Shake dry.

Once the chicken is cool enough to handle, shred it into bite-sized strips using two forks or your hands.

Slice the 3 Persian cucumbers into thin matchsticks. Thinly slice the 4 scallions. Rough chop the 1/3 cup peanuts and 1/2 cup cilantro.

Add the cold noodles, shredded chicken, cucumber, and scallions to the bowl with the dressing. Toss vigorously until every strand is coated in the chili oil mixture.

Divide into 4 meal prep containers. Top each serving with the chopped peanuts and cilantro. Store in the fridge for up to 4 days.