Soba Noodle Salad

This recipe is from Katie Lee’s “Endless Summer Cookbook” (Stewart, Tabori and Chang, 2015, $29.95).

Makes 6 servings 12 ounces dried soba noodles

cup creamy peanut butter

cup soy sauce

cup rice vinegar

2 tablespoons fresh lime juice

2 teaspoons toasted sesame oil

2 cloves garlic, minced

1 teaspoon finely grated peeled ginger

1 cup snow peas

1 cup grated carrots

1 red bell pepper, cored and thinly sliced lengthwise

2 cups diced cooked chicken

4 green onions (white and green parts), thinly sliced

1 tablespoon sesame seeds for garnish

Cook noodles according to package instructions, drain and rinse.

While noodles are cooking, in a small saucepan over low heat, whisk the peanut butter, soy sauce, vinegar, lime juice, sesame oil, garlic and ginger together until peanut butter melts and dressing is smooth.

In a large bowl, combine noodles and dressing, tossing until evenly coated. Add peas, carrots, pepper, chicken and green onions, and toss gently until evenly distributed. Garnish with sesame seeds. Serve at room temperature or chill in refrigerator and serve cold.

ALYSHA WITWICKI Soba noodles combine with veggies, chicken and an Asian dressing in this recipe.