Cold Soba-Noodle Salad with Chicken, Peppers, and Cucumber
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.
Yield: 4 Ready in 25 minutes
8 people trying soon
Verified by stevemur
|Coarse salt and ground pepper|
|8 ouncesoba; (Japanese buckwheat noodles)|
|2 tablespoonsvegetable oil; such as safflower|
|1 teaspoontoasted sesame oil|
|2 tablespoonfresh lime juice; plus lime wedges, for serving|
|2 tablespoonsrice vinegar|
|2 bell peppers; thinly sliced , (ribs and seeds removed)|
|1 cupfresh basil leaves; torn|
|1 English cucumber; peeled, halved lengthwise, seeded, and thinly sliced|
|1 rotisserie chicken; skin and bones removed, meat shredded (about 4 cups)|
Cold Soba-Noodle Salad with Chicken, Peppers, and Cucumber Preparation
1. In a large pot of boiling salted water, cook noodles until al dente; drain, and rinse with cold water. Set aside.
2. In a large bowl, whisk together oils, lime juice, and vinegar; season dressing with salt and pepper to taste.
3. Add bell peppers, basil, cucumber, chicken, and noodles to bowl; toss with dressing. Serve noodle salad with lime wedges.
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