Soba Noodle Salad with Chicken               

 tags (edit): @Favorite Poultry @5 Star @Tried @Vogel Food & Wine Magazine Side Dish Appetizers  

 

Ingredients

3/4 pound Soba Noodles
7 tablespoon Peanut Oil
5 tablespoon Soy Sauce
2 tablespoon Rice Vinegar
2 teaspoon Sesame Oil
2 clove Garlic Minced
dash Hot Sauce
1/2 pound Smoked Duck Or Chicken Cut Into Matchsticks
1/3 cup Chives Chopped
2 ea Scallion White & Light Green Parts Only, Sliced
 

Instructions
 1. In a large pot of boiling salted water, cook the soba noodles until al dente. Drain and transfer to a large bowl. Toss the cooked noodles with 1 tablespoon of the peanut oil to coat. This may be done several hours ahead of time and stored in the refrigerator.

2. In a large bowl, whisk the soy sauce together with the rice vinegar, sesame oil, garlic, and hot sauce. Slowly whisk in the remaining 6 tablespoons of peanut oil. This may be done several hours ahead of time and stored in the refrigerator. Stir sauce well to mix prior to the next step.

3. Add the dressing to the noodles, and toss to coat. Add the duck (or chicken) and chives, garnish with scallions, and serve at room temperature.



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Yields: 4 Servings
     August 2001 Food & Wine magazine, page 68

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