When it's far too hot to cook, these noodles can be whipped up and tossed with succulent pieces of rotisserie chicken to make a light, tasty meal to be enjoyed out on the porch. Change up the veggies to ones that your children enjoy-this is the perfect opportunity to use what what you find at the farmer's market! Don't let the amount of sriracha scare you off, you can reduce it if you like and once it's mixed in, the spiciness is not overwhelming. Without the chicken these noodles can make a wonderful side dish, but top with slices of rotisserie chicken to make it a satisfying and healthy meal.
1/3 cup unseasoned rice vinegar
1/3 cup vegetable oil
1 Tbsp Sriracha (hot chili sauce)
1 tbsp toasted sesame oil
8 cups matchstick size pieces of summer vegetables (suggestions: carrots, radishes, bell peppers, and sugar snap peas)
8 oz buckwheat soba noodles
3 green onions, thinly sliced (or diced red onion)
1 Tbsp sesame seeds
One roasted rotisserie chicken, meat peeled off and cut into bite sized pieces. Chop up all your vegetables.
In a medium sized bowl, whisk the vinegar, vegetable oil, sriracha, and sesame oil together. Add the vegetables and toss, then cover with plastic film and set in the fridge.
Cook the noodles according to package directions to el dente, or just tender. Rinse noodles under cold water and drain well. Toss the noodles with the veggies and sauce. Add the sesame seeds, cilantro, scallions, and chicken. You don’t need to use the whole chicken, just what looks good to you.
Adapted from Bon Appetit