As the weather gets warmer and potluck season begins, I love to bring this dish. It a snap to make, can be made a day in advance and packs a ton of flavor. You can also make the dish vegetarian by omitting the chicken.
For salad:
1 package soba noodles
1½ C. frozen shelled edamame
1 red pepper, thinly sliced
2 C. cooked chicken, diced
3 Tbs. chopped cilantro leaves
1 Tbs. chopped fresh basil
For dressing:
½ C. chunky peanut butter
2 Tbs. rice wine vinegar
2 Tbs. soy sauce
Shiracha-optional to taste
2 cubes frozen garlic
3 cubes frozen ginger
½ C. sesame oil
2 Tbs. black sesame seeds
Boil soba noodles for 4-5 minutes, drain and rinse in cold water, set aside. Combine noodles with remaining salad ingredients in a bowl. In another bowl, combine all dressing ingredients and whisk until thoroughly combined. If dressing is too tangy, add a bit of honey. Add dressing to salad and toss. Refrigerate at least an hour before serving.
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