• 1 pkg.  Chuka Soba Noodlees
• 1/2 cup  Tahini 
• 1 tbsp.  Roland Sesame Oil 
• 2 tbsp. Soy Sauce 
• 2 tbsp.  Rice Vinegar 
• 1 tbsp.  sugar 
• 1/2 cup  hot water or chicken broth
• 2 tsp.  grated fresh ginger
• 1.25 tbsp. grated fresh garlic
• 1 cup  shredded chicken
• 1 cup  julienne cut cucumber
• 1 cup  julienne cut carrot
• 1  medium ripe tomato, cut in thin crescents
• 2  Eggs, beaten
•  Garlic Sesame Seed
•  pinch dried red chili flakes, if desired

1. To make noodles: Place 6 cups water (or broth if making soup) in large pot. Bring to
boil. Add noodles to boiling water or broth and let sit for two minutes. Stir for one
minute, or until cooked through. Drain and rinse with cold water, or leave in hot soup
and serve.
2. Combine Tahini and the next 7 ingredients in a medium size bowl and stir with
whisk until smooth. Prepare noodles as directed above and place in a large serving
dish.
3. Prepare egg pancake: Heat 1 Tbsp. vegetable oil in a wok or large skillet over
medium heat. Pour in beaten eggs and cook until firm, flipping once to make a
pancake. Remove from pan. Cool then slice thinly and set aside.
4. Place chicken, carrots, cucumbers, tomato and egg pancake strip in sections on the
noodles and pour the Tahini sauce mixture over the ingredients and the
noodles. Garnish with sesame seeds.
5. To serve, gently toss all ingredients to coat. Sprinkle lightly with pinch of Red Chili
Flakes if desired.