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Triathlete Nutrition Recipe – Soba Noodle Salad With Chicken, Cucumber And Peppers

triathlon training nutrition

How about we give you a recipe for a change?! This is one of Davey and my favorite meals… especially in the summer. However, it’s a perfect light meal during the cooler months too. Make this if you need a break from all the heavy holiday dishes and comfort food that we tend to indulge in during the winter months. It’s loaded with protein, fiber and vegetables and is gluten free {soba noodles are made from buckwheat}. It’s the perfect meal to refuel your body after your triathlon training workout. So dig in!

Serves 4 and only takes 25 minutes.

Ingredients:

  • Coarse salt and ground pepper
  • 8 ounces soba (Japanese buckwheat noodles)
  • 2 tablespoons vegetable oil, such as safflower
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons fresh lime juice, plus lime wedges, for serving
  • 2 tablespoons rice vinegar
  • 2 bell peppers (ribs and seeds removed), thinly sliced
  • 1 cup torn fresh basil leaves
  • 1 English cucumber, peeled, halved lengthwise, seeded, and thinly sliced
  • 1 rotisserie chicken, skin and bones removed, meat shredded (about 4 cups)

Directions

  1. In a large pot of boiling salted water, cook noodles until al dente; drain, and rinse with cold water. Set aside.
  2. In a large bowl, whisk together oils, lime juice, and vinegar; season dressing with salt and pepper to taste.
  3. Add bell peppers, basil, cucumber, chicken, and noodles to bowl; toss with dressing. Serve noodle salad with lime wedges.

* Most supermarkets carry soba noodles in the international foods aisle, but if you cant find them, substitute whole-wheat spaghetti.

Recipe source




 



About Author

Trainer DaveyTrainer Davey is an Orange County personal trainer at heart, but has since moved to Nashville and taken on the new challenge of triathlon training. Of course, he misses his home of Surf City...but Music City ain't so bad either!View all posts by Trainer Davey →