2 tablespoons low-sodium soy sauce
2 tablespoons white wine vinegar
1 tablespoon of light brown sugar
1 tablespoon honey
2 teaspoons toasted sesame oil
3 teaspoons ginger, finely chopped
3 medium garlic cloves, finely chopped or pressed
1 tablespoon olive oil
1.5 cups mushrooms, stems discarded, caps sliced
Salt and pepper, to taste
1 boneless, skinless chicken breasts (sliced in three pieces)
1-2 cups cauliflower crowns, cut into 2-inch florets
6 ounces dry buckwheat soba noodles
3 green onions, thinly sliced
In a small bowl, combine the soy sauce, vinegar, sugar, honey, sesame oil, ginger and garlic. Set aside.
Heat the canola oil in a cast-iron skillet or heavy sauté pan over medium-high heat. Add the mushrooms and sauté until tender, 4 minutes. Transfer to a large serving bowl.
Season the chicken with the salt and pepper before adding it to the skillet, reduce heat to medium, and cook until cooked through, about 5 minutes per side. Place on a cutting board and let rest, uncovered, for 10 minutes.
While the chicken rests, bring a medium saucepan of water to a boil. Add the cauliflower and cook until is crisp-tender, 4 minutes. With a slotted spoon, transfer it to a serving bowl with the mushrooms.
Add the soba noodles to the boiling water and cook according to package instructions. Drain and rinse with cool water to stop the noodles from overcooking.
Add the noodles to the vegetables in the bowl. Toss with the soy sauce dressing.
Thinly slice the chicken against the grain and place on top of the noodle mixture. Sprinkle green onions over the top and serve. (The salad can be stored in an airtight container for up to 2 days.)