Cook soba noodles according to package directions until al dente. Drain and transfer to the prepared ice bath to cool. Drain soba noodles and transfer to a large bowl.
Add chicken, cabbage, bell pepper and cucumber to bowl with soba noodles.
Make the dressing:
In a small bowl, combine the dressing ingredients and whisk until emulsified.
Drizzle dressing over soba noodle mixture and toss gently to combine.
Garnish with sesame seeds, if using, and serve at room temperature or slightly chilled.
Notes
*I used the white meat from a tequila lime rotisserie chicken from Whole Foods Market. **If you prefer or it's more convenient, you can substitute vegetable oil.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/soba-noodle-salad/