YIELD: 24 servings

For the sauce:
1 cup low-sodium soy sauce
1 cup mirin
2⁄3 cup rice vinegar
½ cup sesame oil

For the salad:
24 cups cooked chilled sobanoodles
12 cups shredded poachedchicken breast
12 cups mung bean sprouts
12 cups red bell peppers, julienned
6 cups green onions, thinly cuton the bias
1 ½ cups chopped cilantro

1.Whisk together all sauce ingredients until well blended.
2.For each serving, to order, toss together 1 cup soba, ½ cup chicken, ½ cup sprouts, ½ cup peppers, ¼ cup green onions and 2 Tbsps. sauce. Mound on serving plate, sprinkle with 1 Tbsp. cilantro.

Photo and recipe: Kikkoman Sales USA, Inc.