Sunday, August 22, 2010

Time for Fall Salads and Asian Chicken and Soba Noodle Salad

Asian Chicken and Soba Noodle Salad

At this time of year, everyone is talking about back-to-school foods and lunches and are packing up their picnic gear and beach chairs. So I'm packing up my summer salads. Fear not. Fall salads are here.

This Asian Chicken and Soba Noodle Salad is a transitional salad that's refreshing enough to keep you cool on a steamy August afternoon yet substantial enough to fill your belly after a hard day in class.

With red bell peppers, sugar snap peas, and peanuts, it's got standard salad crunch and nutrition, but unlike most salads it's got long, slippery, tasty soba noodles that make it so much more. Asian soba noodle salads are like soup, salad, and noodle bowls all rolled into one gloriously healthy and satisfying meal.

So make this Asian Chicken and Soba Noodle Salad, grab a set of chopsticks, and start twirling and slurping. And be sure to bring leftovers for lunch the next day. It's so much better than a ham and cheese.

Asian Chicken and Soba Noodle Salad 
Makes 2 large or 4 small servings
Print recipe only here.

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.

You might also enjoy these summertime salads:
Sweet Corn Salad recipe from Two Peas and Their Pod
Quinoa and Summer Fruit Salad recipe from Tasty Palettes
Grilled Shrimp and Avocado Salad recipe from Food Blogga
Cucumber Salad with Rice Vinegar Dressing recipe from Dine and Dish
Crunchy Veg Salad with Lemon-Tahini Dressing recipe from Food Blogga