(Serves 4)
PREP TIME: 25 minutes. TOTAL TIME: 25 minutes.
Coarse salt and ground pepper
8 ounces soba (Japanese buckwheat noodles) or whole-wheat spaghetti
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)
1. In a large pot of boiling salted water, cook noodles until al dente; drain and rinse with cold water. Set aside.
2. In a large bowl, whisk together oils, lime juice and vinegar; season dressing with salt and pepper to taste.
3. Add bell peppers, basil, cucumber, chicken and noodles to bowl; toss with dressing. Serve noodle salad with lime wedges.
Per serving: 554 calories; 18 g fat (4 g saturated fat; 29 percent calories from fat); 50 g carbohydrates; 120 mg cholesterol; 228 mg sodium; 50 g protein; 2 g fiber.
Join the Conversation
The Detroit News aims to provide a forum that fosters smart, civil discussions on the news and events that we cover. The News will not condone personal attacks, off topic posts or brutish language on our site. If you find a comment that you believe violates these standards, please click the "X" in the upper right corner of the post to report it.