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.Â 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.Â I substituted cilantro for the basil because I had some leftover from our Easter dinner.Â 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.Â I think the salad would be great for a luncheon or picnic this summer.
Cold Soba-Noodle Salad with Chicken, Peppers, and Cucumber
- 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.
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