Current situation is I am in the den trying to write my blog, my sister-in-law is in the kitchen doing dishes, her husband is helping my husband with his snowmobile seat replacement. My brother-in-law and his GF just left to head home to the Cape which is why I am in the den trying to write. Oh and my daughter and her BF just woke up and came downstairs. To say it was a hectic kind of morning is an understatement. Oh and I forgot my son came down with his dog to run and play with my dog and they are both roaming around the kitchen.
This simple salad recipe was fast to come together and really quite delicious; even the next day for lunch it was great. I am not sure if it would have made 2 days for lunch but I would love to make this again and so would the fam.
I am not sure who came up with the grocery stores roasting a bunch of chickens and selling them but I think they were brilliant. I buy them fairly often for our house and at least once a month for my in-laws who we are still grocery shopping for. We started shopping for them due to Covid but since they are in their 90’s I think it is more of a convenience for them plus I pretty much get carte-blanche for the most part of what to buy so I know they are eating pretty well.
Soba noodle salad with soy-lime dressing and roasted shredded chicken
- 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
- 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
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.
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.