Soba noodle salad with soy-lime dressing and roasted shredded chicken
a light but filling and delicious salad for dinner or lunch or both
Ingredients
soy-lime dressing
- 1 tablespoon freshly grated lime zest
- ¼ cup fresh squeezed lime juice roughly 3 large limes
- 2 tablespoons soy sauce
- 1 teaspoon Sriracha hot sauce
- 1 clove garlic minced
- 1 teaspoon packed brown sugar
- 2 tablespoons canola oil
- 1 teaspoon toasted sesame oil
salad
- 8 ounces soba noodle
- 2 cups roasted chicken shredded
- ½ English cucumber we used ours from the garden, halved lengthwise, seeded and sliced into half moons
- 1 cup edamame, shelled cooked according to the package instructions
- ½ cup coarsely chopped cilantro leaves plus more for serving
- 2 scallions thinly sliced on the bias
- 1 tablespoon sesame seeds plus more for serving
- ½ teaspoon kosher salt
- freshly grated lime zest and wedges for serving
Instructions
Dressing
- in a bowl, whisk together the lime zest, juice, soy sauce, Sriracha, garlic and the brown sugar. Whisking constantly, add the oil in a slow steady stream. The dressing, you can make the dressing ahead of time and it can be kept in the refrigerator in a airtight container for about a week.
Salad
- cook the soba noodle according to the package directions. Drain and then rinse with cold water and set aside.
- combine the noodles, chicken, cucumber, edamame, cilantro, scallions, sesame seeds in a large bowl. Add the dressing and toss to combine. Adjust the seasoning to taste.
- divide the noodle salad into 4 bowls and sprinkle with sesame seeds, cilantro and lime zest and serve with lime wedges.