I had some leftover cooked soba noodles and turned them into a salad for lunch, loosely based off this recipe.
1.5-2 cups cooked soba noodles
5 oz rotisserie chicken, shredded
3 baby carrots, chopped
1 small zuchinni, julienne peeled
1/4 cup chicken broth
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp mirin
Combine broth, soy sauce, oyster sauce, ginger, mirin, and Sriracha. Toss with remaining ingredients and serve.