Soba Noodle Salad
This refreshing and crunchy cold noodle salad is a delight to eat when you don't feel like slaving over a hot stove.
Servings: 4
Ingredients
- 4 bundles (roughly 14) ounces of Soba noodles
- 2 cups shredded rotisserie chicken skin removed
- 1-2 bell peppers red, yellow, or orange, thinly sliced
- 3 scallions sliced thinly
- 2 packed cups of spring mix lettuce
For the sauce:
- ΒΌ cup fresh lime juice plus the zest of the limes
- 3 tablespoons honey
- 2 tablespoons peanut butter
- 2 tablespoons soy sauce (or more)
- 2 tablespoons sesame oil
- 2 teaspoons Sriracha sauce optional
- 2 teaspoons peeled and finely minced ginger
- 2 cloves of garlic minced
Instructions
- Combine all the ingredients for the sauce in a measuring cup and microwave for 1 minute. Stir to mix. Let it cool to room temperature.
- Boil the noodles in unsalted water until they are al dente. Scoop out some of the starchy cooking water, just in case you need it to thin the sauce, and drain. Rinse well in cold water. Set aside.
- Combine all the noodles, chicken and vegetables together, except for the spring mix lettuce. Pour the cooled sauce on top and mix well. Use tongs or put on a disposable kitchen glove and use your hand to mix everything together. Taste and adjust with more soy sauce, honey, or lime if needed. Top with the spring mix lettuce. Eat at room temperature or cold.