Asian Chicken and Soba Noodle Salad

Makes 2 large or 4 small servings

6 ounces soba noodles
2 cups cooked, shredded chicken (rotisserie chicken works well)
1 cup shredded carrots
1 cup thinly sliced celery
1 cup thinly sliced red bell peppers
1 cup sugar snap peas
1 cup thinly sliced cucumbers, seeds removed
3 scallions, thinly sliced

1 1/2 tablespoons sesame oil
4 tablespoons unseasoned rice vinegar
4 tablespoons reduced sodium soy sauce
2-3 teaspoons sriracha sauce*
Juice of 1/2 lime (about 2 teaspoons)
1 1/2 tablespoons finely chopped fresh ginger
2 tablespoons sugar
1 teaspoon salt
2 tablespoons finely chopped fresh cilantro or mint

2 tablespoons unsalted roasted peanuts for garnish

1. Cook soba noodles according to directions on package

2. In a large bowl combine chicken through scallions.

3. In a medium bowl whisk all dressing ingredients.

4. When noodles are cooked, transfer to the bowl with the chicken and vegetables. Add dressing, and toss until well coated. Divide evenly among 4 bowls, and sprinkle each with 1/2 tablespoon peanuts. Garnish with additional sliced scallions if desired. Serve at room temperature or chilled.

Shopping Note: Sriracha sauce is a spicy Thai hot chile sauce that can be found in Asian specialty markets as well as the Asian food section of most supermarkets.

Recipe created by Susan Russo of Food Blogga.