Kate's Plate

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Cold Soba-Noodle Salad with Chicken, Cucumber and Peppers
{Martha Stewart Everyday Food, August 08}
Serves 4

I find this to be totally refreshing and a summer hit, especially on those unbearably hot days when you don't want to turn any sort of oven on. I also felt the longer it sat, the more flavorful it became-- chill it for a few hours before serving. Get your soba faces on and enjoy this healthy dish! Hmm mm! Oh, and lastly, the basil leaves, sesame oil and lime are essential for the pungent flavors-don't you dare leave them out:)



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)

In a large pot of boiling salted water, cook noodles until al dente; drain, and rinse with cold water. Set aside. In a large bowl, whisk together oils, lime juice, and vinegar; season dressing with salt and pepper to taste. Add bell peppers, basil, cucumber, chicken, and noodles to bowl; toss with dressing. Serve noodle salad with lime wedges.