Nutty and delicious, soba noodles are an Asian favorite. Combined with colorful, crunchy veggies and tender chicken, they add pizzazz to a picnic or even a brown bag lunch. The chili-garlic sauce adds a mild punch; feel free to omit it if you prefer.
|9 ounces soba noodles or spaghetti||Salt to taste|
|1 teaspoon sesame oil||3 tablespoons freshly squeezed lime juice, for the dressing|
|1 cooked chicken breast, shredded||1 tablespoon sugar, for the dressing|
|1/2 red pepper, thinly sliced||1 tablespoon chili-garlic sauce, for the dressing|
|scallions, thinly sliced||1/2 teaspoon salt, for the dressing|
|1/4 pound snow peas, thinly sliced||2 tablespoons canola oil, for the dressing|
|1/4 cup chopped cilantro||1 tablespoon sesame oil, for the dressing|
|1 tablespoon toasted sesame seeds for garnish (optional)|
Bring a large pot of salted water to a boil. Cook the soba according to the package directions. Drain and rinse with cold water. Toss with the teaspoon of sesame oil. Pat dry with paper towels and transfer to a large bowl.
To make the dressing: Whisk together all of the dressing ingredients.
Add the chicken, red pepper, scallions, snow peas and cilantro to the soba noodles. Toss gently with the dressing. Taste for seasoning, adding salt if necessary. Garnish with sesame seeds, if desired.
If making ahead and storing in the refrigerator, remove the salad from the fridge at least 30 minutes before serving, if possible.
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