Chicken Noodle Salad

January 9, 2019
Chicken Noodle Salda

Makes 2 servings

4 ounces soba or spaghetti noodles
2 tablespoons rice wine vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon sesame oil
1/2 teaspoon sugar or honey
1 clove garlic, minced
3/4 teaspoon grated fresh ginger
1 cup shredded chicken breast
3 scallions, thinly sliced
1/2 teaspoons sesame seeds
Small handful of cilantro leaves (optional)

  1. Cook the noodles according to directions, until they are tender yet still firm. Drain the noodles and immediately run them under cold water to stop any additional cooking.
  2. In a small bowl, whisk together the rice winter vinegar, soy sauce, sesame oil, sugar, garlic, and ginger.
  3. Place the noodles in a medium bowl and pour the vinegar dressing over them.
  4. Toss in the shredded chicken. Garnish with the scallions, cilantro, and sesame seeds.

My notes: I have been taking this salad to work for my lunch. It’s refreshing after all the heavy food I ate over the holidays. Veggie spaghetti noodles work well in this this dish, and you could definitely use shrimp, steak, or tofu instead of chicken. I will be making this dish, or a version of it, a lot! Hope you enjoy it also!

Recipe adapted from The Year of Cozy by Adrianna Adarme.

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