1-Begin by preparing your ingredients to make the process smooth and enjoyable.

2-First, place the 500g chicken thigh fillets, 200g hoisin and garlic stir-fry sauce, and ⅓ cup water into the base of a slow cooker. Cover and cook for 3 hours on HIGH until the chicken is tender. Transfer the chicken to a plate to cool slightly, then pour the sauce into a saucepan and simmer for 5 minutes until it’s reduced by half.

3-Next, shred the chicken using two forks, mix in 2 tablespoons of the reduced sauce to coat it well, and refrigerate until needed. This step locks in the flavors and makes the chicken easy to combine later. Meanwhile, cook 180g soba noodles as per packet instructions, drain them, refresh in cold water, drain again, and place in a salad bowl.

4-Pour some of the pan sauce over the noodles and toss to coat them evenly for added taste. Cook the 1 cup (120g) edamame according to packet instructions, drain, and add to the noodles. Then, mix in the 1 ½ cups (90g) finely shredded red cabbage, 1 carrot cut into thin strips, 1 sliced Lebanese cucumber, 3 finely sliced radishes, most of the 2 sliced green onions, and the cooled pulled chicken.

5-Toss everything well to blend the ingredients thoroughly. Finally, spoon the reserved pan sauce over the salad, squeeze the juice of 1 lime on top, and garnish with fresh coriander and the remaining green onion. For individual servings, divide the mixture into four bowls and add garnishes for a personal touch.