Since fracturing my fibula, I’ve gotten quite good at getting around on one leg. In fact, I even made it out of the house Thursday evening to pick up a few ingredients at Whole Foods Market so I could throw together this cold soba noodle salad with chicken and vegetables.
The dish is super easy to prepare, especially if you rely on store-bought versus homemade rotisserie chicken. Simply cook and chill the soba noodles, and toss them with the meat, some veggies and a simple soy sauce dressing. Dig in straightaway or store the soba noodle salad in the fridge to enjoy when hunger eventually hits.
Recipe adapted from Sweet Peas and Saffron.
- 2 bundles soba noodles (3.2 ounces each)
- 1 cup cooked, shredded chicken (see notes*)
- 2 cups thinly sliced red cabbage
- 1 orange bell pepper, cut into thin matchsticks
- ½ English cucumber, cut into thin matchsticks
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 2 tablespoons toasted sesame oil
- 1 tablespoon avocado oil (see notes**)
- 1 tablespoon rice vinegar
- ½ teaspoon dried chili flakes
- sesame seeds (optional, for garnish)
- Prepare a medium bowl of ice water and set aside.
- Cook soba noodles according to package directions until al dente. Drain and transfer to the prepared ice bath to cool. Drain soba noodles and transfer to a large bowl.
- Add chicken, cabbage, bell pepper and cucumber to bowl with soba noodles.
- In a small bowl, combine the dressing ingredients and whisk until emulsified.
- Drizzle dressing over soba noodle mixture and toss gently to combine.
- Garnish with sesame seeds, if using, and serve at room temperature or slightly chilled.
**If you prefer or it's more convenient, you can substitute vegetable oil.