Asian Chicken Soba Noodle Salad (Print Version)
# Ingredients:
01 -
180 g soba noodles
02 -
2 cups shredded chicken
03 -
2 bell peppers, sliced thinly
04 -
2 cups red cabbage, shredded
05 -
1 zucchini, shredded
06 -
½ cup cilantro leaves, chopped
07 -
Toasted sesame seeds, for garnish
→ Sesame Vinaigrette
08 -
3 tablespoons olive oil
09 -
3 tablespoons white wine vinegar
10 -
1 teaspoon sesame oil
11 -
1 ½ tablespoons honey
12 -
½ teaspoon Dijon mustard
# Instructions:
01 -
Bring a large pot of water to boil, and cook soba noodles for 5 minutes, stirring occasionally, until tender, but not mushy. Drain and rinse under cold water. Set aside.
02 -
In a large bowl, combine cooled soba noodles, chicken, bell peppers, cabbage, zucchini, and cilantro.
03 -
Shake together vinaigrette ingredients and drizzle over the salad. Toss to coat.
04 -
Serve with toasted sesame seeds to garnish.
05 -
You may cook the chicken, prepare the vegetables, and shake up the vinaigrette up to 4 days ahead. However, leftovers of this salad do not keep for more than 24 hours.
# Notes:
01 -
Fresh and customizable, this salad is perfect for a quick lunch or dinner. Prepare ingredients ahead to save time.