Salad:
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
Dressing:
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.