1-Start by placing 500g of chicken thigh fillets, fat trimmed, into the slow cooker along with 200g of hoisin and garlic stir-fry sauce and one-third cup of water. Cover and cook on high for 3 hours until the chicken is tender. Once done, remove the chicken and let it cool slightly before shredding it with two forks.

2-Next, simmer the sauce in a saucepan for 5 minutes to reduce it by half, then mix 2 tablespoons of this reduced sauce with the shredded chicken. Cook 180g of soba noodles according to the package instructions, rinse them with cold water, and drain well. In a large salad bowl, toss the noodles with some of the pan sauce to coat them evenly.

3-Add the cooked edamame, which is 1 cup (120g), along with 1 ½ cups (90g) of finely shredded red cabbage, 1 carrot cut into thin strips, 1 sliced Lebanese cucumber, 3 finely sliced radishes, most of the 2 finely sliced green onions, and the shredded chicken. Toss everything together, then incorporate the reserved pan sauce and juice of 1 lime for a fresh zing. Finally, garnish with fresh coriander and the remaining green onion before serving.