Rotisserie Chicken Cold Noodles
Rotisserie Chicken Cold Noodles
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  • 8 ounces whole wheat spaghetti or soba noodles
  • Salt
  • About 1/4 cup soy sauce or Tamari
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons chili-garlic sauce (I like the one with the rooster on the label)
  • Juice of 1 lime
  • 1 tablespoon light honey or light agave
  • 1 inch ginger, peeled and grated
  • 1 clove garlic, grated
  • 3 tablespoons peanut oil
  • 1 bunch scallions, sliced on a bias
  • 1/2 red onion, finely chopped
  • 1/2 cup dry roasted peanuts, chopped
  • 1 cup basil, torn or chopped
  • 1 rotisserie chicken, skin and bones removed and meat shredded
  • 2 cups shredded iceberg lettuce or heart of Romaine
  • Pepper
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Bring a pot of water to a boil, add salt and cook soba or pasta to al dente according to package directions. Drain and cool. 

 Whisk up soy or Tamari, vinegar, chili-garlic sauce, lime juice, honey or agave, ginger, garlic and oil in a large serving bowl. Add scallions, red onion, peanuts, basil, chicken, cold noodles and lettuce, and toss to combine. Adjust flavors/seasonings, adding salt and pepper to taste. 

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