Cold Soba Noodle Salad with Chicken, Peppers, and Cucumbers

Given the unusually hot weather in NYC this week, I was in the mood for a lighter meal and one that didn’t require much time.  This recipe from Everyday Food looked perfect since it required little prep work and relied on a rotisserie chicken.

I used a red bell and yellow bell pepper for some nice color as well as the English cucumber that the recipe calls for.  I substituted cilantro for the basil because I had some leftover from our Easter dinner.  Feel free to substitute whatever veggies you have on hand.

The recipe was very light and fresh tasting and had a nice Asian flavor from the lime juice, rice vinegar, and toasted sesame oil.

Tim and I both enjoyed the meal.  I think the salad would be great for a luncheon or picnic this summer.

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

• 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)

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.