Soba Salad with Chicken and Cabbage

I've known my best friend since I was eight years old. That makes 22 years now that we've been best friends. Wow. Just typing it makes me realize how long that really is. When Kristin and I were little we were as thick as thieves - inseparable. We did everything together, dressed alike, rode a two-seater bicycle, I even did her homework for her sometimes. She was and still is the sister I never had. Over the years, we've gotten married, started families, developed careers and all that other adult-ish stuff. But, it never fails, when we get together we revert back to those silly girls we once were, giggling and laughing up a storm.

A few weeks ago I went over to Kristin's house for a sleepover-just us, no kids. We spent the day lounging at the beach and relaxed all evening in her comfortable home. I've always loved her homes. So cozy and inviting. We flipped through cookbooks and magazines trying to decide what to make for dinner and settled on this recipe. She cooked, I video taped. Yes. You read that right. I video taped her cooking as if I was producing a cooking show and she was the star chef. Go ahead, call a spade a spade, we're nerds. But it was SO fun! Kristin is one of those dramatic types. She's very low key and can fly under the radar pretty well, but don't let that deceive you. This woman is quite the story teller and shines bright when the spotlight is on her! She whipped up this meal like she'd been cooking on a TV show for years! It was a hoot! The funny part, in hindsight, was how serious we were about our little cooking video! It definitely gave us quite a laugh at the end of the night.

When we sat down to eat this meal, I couldn't get over how yummy it was and happily helped myself to seconds and maybe thirds. It is a very simple and straightforward recipe. Simple flavors that compliment each other well to produce a light, yet filling dinner. When Kristin made it for me, she substituted shallots for the scallions which added a slightly sweeter flavor. I made it with the scallions and loved that too. She used the fresh ginger, I left it out (just out of laziness). Both ways are great. My husband, a lover of all things hot and spicy (food that is wink, wink), added Sriracha sauce, a common Thai hot sauce, to his plate and he loved it. Leftovers are even better! All the flavors combine over night and is a great cold lunch. I'm taking mine to the beach today!

Every time I think of this meal I think of my best friend. I love how cooking does that. Love you Kris!!

Soba Salad With Chicken and Cabbage
Serves 4-5

1 ½ pounds chicken cutlets (I used 4 chicken breasts)

Canola oil

8 ounces Soba Noodles (found in the Asian aisle of your supermarket-I used the whole bag-12 oz)

2 cups shredded cabbage

6 sliced scallions

3 TB canola oil

3 TB rice vinegar

3 TB soy sauce

1 tsp grated fresh ginger

Season 8 thin chicken cutlets (1½ pounds total) with salt. In batches, cook in canola oil over medium-high heat until golden; slice.

Cook 8 ounces soba noodles, cool, and toss with the chicken, 2 cups shredded cabbage, 6 sliced scallions, 3 tablespoons each canola oil, rice vinegar, and soy sauce, and 1 teaspoon grated fresh ginger.