Soba Good Salad
serves two hungry people
1 or 2 cloves of garlic, minced
1 teaspoon toasted sesame oil
2 tablespoons fresh lime juice
2 tablespoons rice vinegar
2 tablespoons vegetable oil
Maldon Crystal Salt (I rarely add salt to my cooking however when I do this is what I use)
fresh cracked black pepper
a tiny dab of wasabi paste (optional)
In a large bowl, whisk together oils, lime juice,vinegar and wasabi paste (if using); season dressing with salt and pepper to taste. Set aside.
8 ounces soba noodles (Japanese buckwheat noodles)
1 or 2 cooked chicken breasts, skin and bones removed, meat shredded
Cook the soba noodles according to the package directions. Drain the noodles and allow them to cool. I usually have my dressing prepared at this point and I mix the hot noodles with the dressing. This will keep the noodles from sticking together and they absorb more flavour when hot.
Slice or dice your vegetables into bite sized pieces. I don't measure the vegetables; I just prepare enough for two people; this amount varies depending on how hungry we are as well.
Add vegetables, and chicken to bowl; toss with noodles and dressing. At this point you can put the salad in the fridge too cool a bit more ... however I can never wait that long.
Simply Recipes: Soba Noodle Salad Recipe
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everyday Food: Cold Soba-Noodle Salad with Chicken, Peppers, and Cucumber
Canadian Living: Grilled Chicken and Noodle Salad
Canadian Living: Japanese Vegetarian Buckwheat Noodles
Food Network Canada: Chicken and Soba Noodle Salad
Summer eating on the East Coast.