Honey lemon chicken and fiddlehead buckwheat noodle salad

By Christa Bruneau-Guenther
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  • 1 large chicken breast sliced thin and in cubes
  • 1 cup blanched fiddleheads (or sub snap peas or asparagus sliced)
  • 8-10 oz of Soba noodles (buckwheat noodles)
  • 1 small red bell pepper, cut into thin strips
  • 5 green onions, trimmed and sliced thinly on a diagonal
  • 2 tablespoons of canola oil (for frying chicken & fiddleheads)
  • ½ cup of fresh cilantro, chopped
  • 3 Tbsp of fresh mint, chopped


  • 3 tablespoons of rice wine vinegar
  • 1 tablespoons fresh lemon juice, plus zest from one lemon (or use lemon juice from concentrate)
  • 2 tablespoons canola oil (or grapeseed or vegetable oil)
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 1/2 teaspoon sriracha or hot sauce (optional)
  • 1 teaspoon of sesame oil
  • 1 clove of garlic, finely minced (or use a garlic press or use 1 teaspoon garlic powder)
  • 1 teaspoon of grated ginger (or use 1/4 teaspoon ginger powder)



  1. Mix all ingredients together in small bowl, set aside.


  1. Cook the noodles according to package instructions, drain then rinse under cold water, drain off excess water place in a large bowl.
  2. To soba noodles, add red pepper, green onions, cilantro and mint.
  3. Meanwhile, heat a pan to medium high. Add two tablespoons canola oil. Add cubed chicken breast, season with pinch salt and pepper. Cook four minutes stirring.
  4. Add blanched fiddleheads to pan (or asparagus or snap peas) sauté with chicken four more minutes or until chicken is cooked through.
  5. Add chicken and fiddleheads to noodles. Pour dressing on top and toss to coat everything. Cover and refrigerate 20 minutes to an hour or but can be eaten right away.

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