Saturday, June 18, 2016

Cold Supper


With hot weather returning to Southern California, cold suppers have replaced my usual rotation of soups and sandwiches.  This new version of a chicken soba noodle salad was a big hit and I wished I had made double the recipe.  It comes together super easy and hit the spot!  Ingredient note:  If you don't want the spiciness of the chili oil, you can leave it out and serve some Sriracha on the side or replace with some red pepper flakes.  You can also substitute whole wheat spaghetti or rice noodles for the soba.

Chicken Soba Noodle Salad with Hoisin Dressing (serves 2)

1 tsp. sesame oil
2 T rice wine vinegar
3 T soy sauce
1 T hoisin
1 tsp. chili oil (optional)
5 T extra virgin olive oil

12 oz soba noodles
1 cup cooked, shredded chicken
4 green onions, thinly sliced
1/2 red bell pepper, thinly sliced
1 cup shredded cabbage
1 cup broccoli slaw

2-3 T chopped cilantro

Whisk together the first 6 dressing ingredients in a large bowl.    Add the chicken, stir, and let it stand at room temperature while you cook the soba noodles and chop the vegetables.  Cook soba noodles according to package instructions, drain, and rinse with cold water.  Add the drained noodles and vegetables to the bowl.  Top with the cilantro.



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