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Soba Noodle Salad with Chicken and Broccoli

Photo: Jennifer Davick; Styling: Rachael Burrow

Yield

Makes 4 servings

Ingredients

  • 8 ounces uncooked soba (buckwheat noodles)
  • 4 cups fresh broccoli florets
  • 2 tablespoons canola oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
  • 2 cups sliced shiitake mushroom caps (about 6 ounces untrimmed mushrooms)
  • 1 cup thin orange or red bell pepper strips
  • 3 garlic cloves, minced
  • 3/4 teaspoon kosher salt, divided
  • 1 tablespoon brown sugar
  • 3 tablespoons soy sauce
  • 1 1/2 tablespoons toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon dried crushed red pepper
  • 1/4 cup thinly sliced green onions
  • 2 teaspoons toasted sesame seeds

How to Make It

  1. Cook noodles in a large Dutch oven according to package directions, adding broccoli during last 3 minutes of cooking time. Drain mixture; rinse well with cold water. Drain well.

  2. Meanwhile, heat canola oil in a large skillet over medium-high heat. Add chicken; sauté 5 minutes or until browned. Add mushrooms, bell pepper, and garlic; sprinkle with 1/4 teaspoon salt. Sauté 2 minutes; remove from heat.

  3. Whisk together sugar, next 4 ingredients, and remaining 1/2 teaspoon salt in a large bowl. Add noodles, broccoli, and chicken mixture; toss well to coat. Divide salad evenly among 4 bowls; sprinkle with green onions and sesame seeds.