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

By LaLaCooks

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.

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)

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

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.

From Everyday Food,

July/August 2008