Tomatoes Cucumbers Peppers View All

Soba Noodle
Salad Bowl

A tasty Asian-inspired salad with soba noodles.

Prep Time: 15 Min. Cooking Time: None Recipe Yield: 6 Servings per ⅙ recipe

Ingredients

Yellow, Orange and Red Bell Peppers Seedless Cucumber Tomatoes on the Vine (TOV)

Rice Wine Vinaigrette Ingredients:

  1. ¼ cup (60 mL) rice wine vinegar
  2. 1 tbsp. (15 mL) chili paste
  3. 2 tsp. (10 mL) tahini paste
  4. ¼ cup (60 mL) canola oil
  5. 2 tbsp. (30 mL) soy sauce
  6. 2 tsp. (10 mL) granulated sugar
  7. 2 tsp. (10 mL) minced fresh ginger
  8. 2 cloves garlic, minced
  9. ¼ tsp. (1 mL) each salt and pepper

Salad Ingredients:

  1. 12 oz (350 g) soba noodles
  2. 3 cups (750 mL) cooked, shredded
  3. rotisserie chicken
  4. 2 Ontario Greenhouse Bell Peppers,
  5. thinly sliced
  6. 1 ½ cups (375 mL) chopped Ontario
  7. Greenhouse Seedless Cucumbers
  8. 1 ½ cups (375 mL) chopped Ontario
  9. Greenhouse Tomatoes on the Vine
  10. 3 green onions, thinly sliced
  11. 2 ripe avocados, peeled,
  12. pitted and chopped
  13. lime wedges
  14. hot sauce (optional)

Instructions

Rice Wine Vinaigrette Instructions:

  • Whisk together rice wine vinegar, chili paste and tahini paste until blended; whisk in oil, soy sauce, sugar, ginger, garlic, salt and pepper.

Salad Instructions:

  • Cook soba noodles according to package directions; drain and toss with vinaigrette.
  • Stir in chicken, peppers and green onions.
  • Divide among 6 bowls; top evenly with cucumbers, tomatoes and avocados.
  • Serve immediately with lime wedges, and hot sauce (if using).

Chef's Tip: For a vegetarian version, substitute cubed extra-firm tofu for chicken. Top with 1/3 cup (75 mL) chopped cashews or peanuts.