For salad: 1/2 pound buckwheat noodles (soba) 1 red pepper, seeded and cut into matchstick pieces 1 cup cucumber, thinly sliced 2 scallions, cut into 1" pieces 2 Tablespoons cilantro, chopped 1 teaspoon toasted sesame seeds
Combine chichen broth, soy sauce, balsamic vinegar, lemon juice, sesame oil, sherry, chili oil and sugar in a small bowl and set aside. Cook the noodles per package instructions. Drain and rinse under cold water. Place the noodles in a large bowl; pour and toss with half of the dressing. Let stand for 30 minutes. When ready to serve, add remaining dressing and vegetables and toss. Sprinkle with sesame seeds. Serve.