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Cold Soba-Noodle Salad with Chicken, Peppers, and Cucumber
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| 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 Time 25 minutes Total Time 25 minutes Yield Serves 4 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
. 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.
Cook's Note
Most supermarkets carry soba noodles in the international foods aisle, but if you cant find them, substitute whole-wheat spaghetti.
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