SERVES 4
This easy, chilled noodle dish is a go-to at my house, especially on warm summer days. Its punchy dressing is made from vibrant lime juice and a mix of fairly basic pantry ingredients, most of which you’re likely to have on hand. I use a good bit of lime zest, in addition to the juice, because I love the floral tones it adds and it’s a great way to make use of all parts of the fruit. Since this dish is so quick to prepare, we often turn to it for light weeknight dinners, or as a great make-ahead lunch to tote to the office or beach. I generally use cilantro, but if you have mint and basil, try them, too; a mix of two or more herbs adds brightness and complexity. The Soy-Lime Dressing can be easily doubled. Try it on green salads or spooned over warm rice.
8 ounces soba noodles
2 cups cooked shredded chicken (about 8 ounces)
½ English cucumber, halved lengthwise and thinly sliced into half moons
1 cup frozen shelled edamame, cooked according to package instructions and cooled
½ cup coarsely chopped cilantro leaves, plus more for serving
2 scallions, thinly sliced on the bias
1 tablespoon sesame seeds, plus more for serving
½ teaspoon kosher salt
Soy-Lime Dressing (opposite)
Freshly grated lime zest and lime wedges for serving
Cook the soba noodles according to package directions. Drain, then rinse with cold water.
Combine the noodles, chicken, cucumber, edamame, cilantro, scallions, sesame seeds, and salt in a large bowl. Add the dressing and toss to combine. Adjust the seasoning to taste.
Divide the noodles among four serving bowls. Sprinkle with sesame seeds, cilantro, and lime zest and serve with lime wedges.