Cold Soba Noodle Salad With Chicken Peppers And Cucumber Recipe

Ingredients

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.