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Cold Soba-Noodle Salad with Chicken, Peppers, and Cucumber
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| Serves 4 Add to Shopping List Ingredients | |
| Coarse salt | |
| 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
In a large pot of boiling salted water, cook noodles until al dente; drain,
and rinse with cold water. Set aside.
In a large bowl, whisk together oils, lime juice, and vinegar; season dressing
with salt and pepper to taste.
Add bell peppers, basil, cucumber, chicken, and noodles to bowl; toss with
dressing. Serve noodle salad with lime wedges.
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