Under 30 Minutes

Cold Soba-Noodle Salad with Chicken, Peppers, and Cucumber

Can't stand the heat? Let someone else roast the chicken, then combine it with quick-cooking noodles, raw veggies, and a stir-together sauce.

  • Prep:
  • Total Time:
  • Servings: 4
Cold Soba-Noodle Salad with Chicken, Peppers, and Cucumber

Source: Everyday Food, July/August 2008

Ingredients

  • Coarse salt and ground pepper
  • 8 ounces soba (Japanese buckwheat noodles)
  • 2 tablespoons vegetable oil, such as safflower
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons fresh lime juice, plus lime wedges, for serving
  • 2 tablespoons rice vinegar
  • 2 bell peppers (ribs and seeds removed), thinly sliced
  • 1 cup torn fresh basil leaves
  • 1 English cucumber, peeled, halved lengthwise, seeded, and thinly sliced
  • 1 rotisserie chicken, skin and bones removed, meat shredded (about 4 cups)

Directions

  1. In a large pot of boiling salted water, cook noodles until al dente; drain, and rinse with cold water. Set aside.

  2. In a large bowl, whisk together oils, lime juice, and vinegar; season dressing with salt and pepper to taste.

  3. Add bell peppers, basil, cucumber, chicken, and noodles to bowl; toss with dressing. Serve noodle salad with lime wedges.

Cook's Notes

Most supermarkets carry soba noodles in the international foods aisle, but if you cant find them, substitute whole-wheat spaghetti.

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