Can I make this salad ahead of time?

Yes. Cook the noodles and chicken, then store separately in the fridge for up to 3 days. Toss with dressing and fresh vegetables just before serving to keep the noodles from absorbing too much liquid.

What can I substitute for soba noodles?

Use ramen noodles, thin rice noodles, or regular pasta. Buckwheat soba has a distinct earthy flavor, but any noodle will work with this peanut dressing.

Can I use rotisserie chicken instead?

Absolutely. Shred about 2 cups of rotisserie chicken and skip the roasting step. This cuts prep time significantly.

How spicy is the peanut dressing?

Moderate heat from 2 tbsp sriracha. Adjust to taste by reducing sriracha or adding more honey to balance the heat.

Is this salad gluten-free?

Only if you use 100% buckwheat soba noodles (check the label, as some contain wheat). Substitute tamari for soy sauce to make the dressing gluten-free.

Cold Soba Salad with Roast Chicken

Name: Cold Soba Salad with Roast Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: Asian
Ingredients: 4 ounces soba noodles; 1 lb bone-in, skin-on, chicken breasts; ½ cup chunky peanut butter; 3 tbsp rice wine vinegar; 3 tbsp soy sauce; 2 tbsp sriracha; 1 tbsp honey; 1 (1 inch) piece ginger, grated; 1 small red bell pepper, stemmed, seeded and cut into thin strips; 1 cup shredded red cabbage; 2 carrots, peeled into thin strips; 1 Persian cucumber, cut into thin strips; 4 large scallions, cut into thin rounds; 1 small bunch cilantro, basil, or mint; 2 tbsp sesame seeds

CookOSBeta

Cold Soba Salad with Roast Chicken | CookOS

Ingredients

4 ounces soba noodles
1 lb bone-in, skin-on, chicken breasts
½ cup chunky peanut butter
3 tbsp rice wine vinegar
3 tbsp soy sauce
2 tbsp sriracha
1 tbsp honey
1 (1 inch) piece ginger, grated
1 small red bell pepper, stemmed, seeded and cut into thin strips
1 cup shredded red cabbage
2 carrots, peeled into thin strips
1 Persian cucumber, cut into thin strips
4 large scallions, cut into thin rounds
1 small bunch cilantro, basil, or mint
2 tbsp sesame seeds

15 Ingredients

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Instructions

1
Place 4 oz soba noodles in the Suvie starch strainer set within the Suvie pasta pot (green handles). If soba noodles are too long, break ends to fit. Place lid on pot and place inside the Suvie Starch Cooker, ensuring pot is centered on the hotplate. Input settings and cook now or schedule. Pasta, 4 cups, 5 minutes
2
Season chicken liberally with kosher salt and pepper. Place in a greased Suvie pan, skin-side up. Place pan in the bottom zone of Suvie. Input settings and cook now or schedule. Bottom Zone: Roast at 350°F for 45 minutes, Top Zone: None
3
In a large bowl, whisk together ½ cup chunky peanut butter, 3 tbsp rice wine vinegar, 3 tbsp soy sauce, 2 tbsp sriracha, 1 tbsp honey, and 1 piece grated ginger until smooth. Set aside.
4
Once the soba noodles have cooked, immediately remove from Suvie Starch Cooker, drain and run under cold water. In a large bowl, stir together drained noodles, 1 thinly sliced red bell pepper, 1 cup shredded red cabbage, 2 peeled carrots, and 4 thinly sliced scallions.
5
Transfer chicken to a cutting board and allow to cool for 5 minutes. Shred chicken into pieces or cut into long strips before transferring to the bowl with the noodles and vegetables. Pour dressing over the noodles and stir to coat.
6
Divide salad between bowls and top with cilantro and sesame seeds.