1-Place the chicken thigh fillets, hoisin and garlic stir-fry sauce, and ⅓ cup water in a slow cooker. Cook on HIGH for 3 hours, then remove the chicken, let it cool, and shred it with two forks.

2-Simmer the sauce in a saucepan for 5 minutes until it’s reduced by half, then toss the shredded chicken with 2 tablespoons of the reduced sauce and refrigerate it.

3-Cook the soba noodles following the package instructions, rinse them with cold water, drain well, and place them in a salad bowl. Toss the noodles with some of the pan sauce for extra flavor.

4-Cook the edamame as per the package instructions, drain it, and add it to the noodles in the bowl.

5-Add the finely shredded red cabbage, carrot cut into thin strips, sliced Lebanese cucumber, finely sliced radishes, most of the finely sliced green onions, and the shredded chicken to the bowl, then toss everything well.

6-Drizzle the reserved sauce over the salad, squeeze the juice of 1 lime on top, and garnish with fresh coriander and the remaining green onion.