As promised, this came together easily and quickly. I sauteed the chicken the night before when I was preparing something else, so that was already chopped and in the fridge. A rotisserie chicken would work in a pinch, too. The dressing and vegetables were prepared while the water boiled and the soba cooked. Then just toss it all together! Quick and delicious - perfect after a ragged week.
Soba Noodle Salad with Chicken and Scallions
Source: Everyday Food, November 2009
- 3/4 pound soba (Japanese buckwheat noodles)
- 1/4 soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoons vegetable oil
- 1 teaspoon agave nectar (or sugar)
- 1 garlic clove, minced or grated
- 1 teaspoon freshly grated ginger
- 3/4 pound shredded cooked chicken
- 6 scallions, thinly sliced
- 2 1/4 cups thinly sliced red cabbage
2. Drain soba, rinse with cold water, and drain again. Transfer to bowl with soy mixture and toss. Add chicken, scallions, and cabbage and toss to combine.
The magazine includes the nutritional information per serving, but fails to mention how many servings the recipe makes (I added my own 4-6 serving estimate above). Typically, one serving of pasta is 2 ounces, in which case, this recipe makes 6 servings. I'm guessing that's what they are referring to as a serving.
Nutritional Information (per serving):
Total Fat: 8.2 g
Sat. Fat: 1.3 g
Carbohydrates: 72.1 g
Fiber: 5.7 g
Protein: 37.6 g