Thai Chicken & Soba Noodle Salad

INGREDIENTS

• 8 ounces dried soba noodles
• 2½ cups shredded cooked chicken
• 1½ cups shredded cabbage
• 1 cucumber, peeled, seeded, and cut into matchsticks
• 1 red bell pepper, seeded and cut into matchsticks
• 3 scallions, thinly sliced, and ½ cup crushed roasted unsalted peanuts, to garnish

DRESSING

• juice of 1 lime
• 1 tablespoon Thai fish sauce
• 1 tablespoon packed light brown sugar
• 2 tablespoons smooth peanut butter
• 1 garlic clove, finely chopped
• 1–2 small hot red chiles, seeded and finely chopped
• 3 tablespoons vegetable oil
• ¼ cup chopped fresh cilantro leaves
• ¼ cup chopped fresh mint leaves

1. Cook the noodles according to the package directions. Drain and rinse with cold water. Set aside to cool completely. 
2. To make the dressing, combine the lime juice, fish sauce, sugar, peanut butter, garlic, and chiles in a small bowl and whisk to mix well. Whisk in the oil until well combined and emulsified. Stir in the cilantro and mint. 
3. Combine the cooked noodles, chicken, cabbage, cucumber, and red bell pepper in a large bowl and toss to combine. Add the dressing and toss again to coat well. Garnish with scallions and peanuts and serve.

SERVES: 4
PREP TIME: 15 MINS
COOK TIME: 10 MINS