Cook the noodles: Bring a large pot of salted water to a rolling boil. Add the soba noodles and cook according to package directions, usually 4-5 minutes, until they are tender but still have a pleasant chew—you'll see them turn a deeper tan colour and smell a nutty aroma. Drain immediately and rinse under cold running water until the noodles feel cool to the touch, shaking off excess water.

Prepare the dressing: In a small bowl, whisk together the soy sauce, toasted sesame oil, rice vinegar, honey, grated ginger, and minced garlic. Watch as the honey dissolves and the oil emulsifies slightly, creating a glossy, fragrant amber liquid that smells pungent and sweet.

Build the salad base: In a large mixing bowl, combine the cooled noodles, shredded chicken, thawed edamame, julienned carrot, sliced bell pepper, spring onions, and cucumber. Toss gently with your hands or tongs until everything is evenly distributed—you'll see the bright orange carrot and red pepper against the pale noodles and green edamame.

Add the dressing: Pour the dressing over the noodle mixture and toss thoroughly, ensuring every strand and vegetable is coated. The noodles will take on a glossy sheen and the aroma of sesame and ginger will become more pronounced.

Rest and absorb: Cover the bowl with cling film or a lid and let it rest in the refrigerator for at least 10 minutes (or up to 2 hours). During this time, the noodles will absorb the dressing, becoming more flavourful and the textures will meld together—you'll notice the colours deepen slightly.

Finish and serve: Just before serving, sprinkle the toasted sesame seeds over the top and garnish with fresh coriander if using. Give the salad one final gentle toss to incorporate the seeds, then portion into bowls. The sesame seeds will add a nutty crunch and the coriander a fresh, herbal note.