Creamy tahini and fragrant toasted sesame oil give this simple noodle dish a double dose of nutty flavor. The sauce is similar to Southeast Asian peanut sauce—but more allergen-friendly from being made of sesame seeds. A couple teaspoons of sambal oelek provide a hint of heat; use more or less according to your preference. Look for it in jars on the Asian foods aisle.
6 ounces soba noodles
1/4 cup tahini
1/4 cup water
2 tablespoons toasted sesame oil
1 tablespoon fresh lime juice
2 teaspoons sambal oelek or Sriracha
3/4 teaspoon kosher salt
2 cups thinly sliced red cabbage
1 cup chopped green onions
8 ounces shredded skinless, boneless rotisserie chicken breast
Added sugars 0g
Calcium 8% DV
Potassium 16% DV
How to Make It
Cook soba noodles according to package directions; drain and rinse with cold water.
Combine tahini, water, toasted sesame oil, fresh lime juice, sambal oelek or Sriracha, and kosher salt in a large bowl. Add noodles, thinly sliced red cabbage, chopped green onions, and shredded skinless, boneless rotisserie chicken breast. Toss gently to combine. Serve at room temperature.
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