Sense I went on Weight Watchers I have cut back dramatically on the amount of past we eat. It just isn’t worth the points if it doesn’t fill me up. Using the soba noodles made this recipe so yummy and they were very substantial. Essentially this recipe is from Cooking Light but my big issue with their recipes is they are quite heavy in oil. So, as usual I made a few tweaks. I hope you like what I did.
Chicken and Soba Noodle Salad
6 oz Udon Noodles
¼ cup rice wine vinegar
2 Tbsp low-sodium soy sauce
1 Tbsp honey
1 tsp chili sauce with garlic
1 tsp dark sesame oil
1 tsp fresh grated ginger
1 cup Trader Joe’s “Just Chicken”
2 medium cucumbers, thinly sliced
6 Tbsp scallions, sliced
1 Tbsp dry roasted peanuts, chopped
- Cook the noodles in boiling water. Drain and rinse under cold water.
- Combine rice vinegar through ginger in a large bowl and whisk.
- Add the noodles, chicken, and cucumber and toss to coat.
- Separate salad between four plates and top with scallions and nuts.
Serve with a spinach salad dressed with a rice wine vinaigrette.