Cold Soba-Noodle Salad with Chicken, Peppers, and Cucumber

(from kylerhea’s recipe box)

Source: Martha Stewart

Serves 4 people

Categories: August2010, chicken, dinner, soba, whole_grains


  • * Coarse salt and ground pepper
  • * 8 ounces soba (Japanese buckwheat noodles)
  • * 2 tablespoons vegetable oil, such as safflower
  • * 1 teaspoon toasted sesame oil
  • * 2 tablespoons fresh lime juice, plus lime wedges, for serving
  • * 2 tablespoons rice vinegar
  • * 2 bell peppers (ribs and seeds removed), thinly sliced
  • * 1 cup torn fresh basil leaves
  • * 1 English cucumber, peeled, halved lengthwise, seeded, and thinly sliced
  • * 1 rotisserie chicken, skin and bones removed, meat shredded (about 4 cups)


  1. 1. In a large pot of boiling salted water, cook noodles until al dente; drain, and rinse with cold water. Set aside.

  2. 2. In a large bowl, whisk together oils, lime juice, and vinegar; season dressing with salt and pepper to taste.

  3. 3. Add bell peppers, basil, cucumber, chicken, and noodles to bowl; toss with dressing. Serve noodle salad with lime wedges.

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