Cold Soba-Noodle Salad with Chicken, Peppers, and Cucumber
Combine organic chicken with quick-cooking noodles, raw veggies, and a stir-together sauce. Look for soba noodles made from 100 percent buckwheat, which is gluten-free. And, if you 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: 25 minutes
Total: 25 minutes
Ingredients
Serves 4
- 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.
Read more at Marthastewart.com: Cold Soba-Noodle Salad with Chicken, Peppers, and Cucumber - Martha Stewart Recipes
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