Rotisserie Chicken Cold Noodles

by Rachael Ray Show Staff 9:00 AM, July 2, 2015

Aired July 2, 2015

Serves 4

8 ounces whole wheat spaghetti or soba noodles
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


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.