You don’t need to turn on your stove for very long to make this: just a quick boil of soba noodles and you’re good to go. Toss that tangle of noodles with summer vegetables and a slightly spicy, vinegary dressing and you’ve got a huge bowl of salad that you can eat morning, noon, and night!

Ingredients

Salad:

• 2 bundles soba (6 ounces, uncooked);
• 1/4 red cabbage, thinly sliced;
• 1 cooked cob of corn, kernels sliced off;
• 1 red pepper, cored and sliced;
• 1 yellow or orange pepper, cored and sliced;
• 1 cucumber, deseeded and julienned;
• 1 pint cherry tomatoes, halved;
• 1 head romaine, shredded;
• 1/3 cup roughly chopped cilantro;
• 1/3 cup sliced green onions;
• 1 cooked chicken breast, shredded (optional).

Dressing:

• 1/3 cup rice vinegar;
• 1/3 cup neutral oil;
• 1-2 tablespoons sriracha;
• 2 tablespoons toasted sesame oil;
• salt and freshly ground pepper;
• 1 tablespoons toasted sesame seeds.

Cook the soba according to the package and rinse throughly in cold water. Drain well. Whisk together the dressing ingredients, taste and season accordingly. Toss together all of the ingredients, taste and season if needed.