They add just the right amount of spicy, crunchy sass to this dish. I especially love them with sweet shredded carrots…that’s a great flavor combo that tastes like springtime.
You want to chop up your veggies first so you are all ready to go, because after you do that, this recipe will be ready as soon as you cook up the soba noodles. You can find them in the international section of your supermarket. Soba noodles are made with buckwheat flour and have a lovely nutty flavor that I like even more than regular pasta (and that is saying a lot, because I love me some pasta!). Cook them up and drain them, and then rinse them under cool water.
After that, all that’s left to do is toss together the noodles, the veggies and your favorite vinaigrette (and as always, my favorite is Stonewall Kitchen. Love.) Drizzle the vinaigrette on in small increments and taste as you go…remember you can always add more dressing but you can’t take it away.
Sprinkle the salad with sesame seeds and you are ready to eat! I always make extra of this dish because the leftovers make the best lunches. And I always make extra chicken when I am cooking chicken because the leftover chicken makes this delectable chicken soba noodle salad! It’s a wonderful endless circle of deliciousness!
- 8 ounces soba noodles
- 2 cups cooked shredded chicken
- 2 carrots, shredded
- 1 cucumber, chopped
- 4 radishes, halved and sliced
- 3 scallions, sliced (both green and white parts)
- Your favorite vinaigrette
- Sesame sees
- Cook soba noodles according to package directions. Drain and rinse under cool water and transfer to large bowl.
- Add chicken, carrots, cucumber, radishes and scallions to bowl and toss with noodles.
- Drizzle in a little vinaigrette, toss again and taste. Add more vinaigrette as needed, sprinkle with sesame seeds and serve!