Soba Noodle Salad with Chicken and Sesame

Soba Noodle Salad with Chicken and Sesame

This tasty salad with Japanese buckwheat noodles is both quick and healthy; great for lunch or dinner. Most larger supermarkets have buckwheat soba noodles in the Asian food section.

Prep time:
Cook time:

Serving size: 3
Calories per serving: 278

2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 tablespoon sesame oil
1 tablespoon brown sugar
1 tablespoon soy sauce
2 teaspoons minced fresh ginger root
4 ounces buckwheat soba noodles
2 teaspoons vegetable oil
1 boneless skinless chicken breast, cut into thin bite-size strips
1 teaspoon chopped garlic
salt and ground black pepper to taste
1 rib celery, sliced (optional)
1 carrot, sliced
1/2 red bell pepper, chopped
1/4 cup chopped fresh cilantro
2 tablespoons chopped green onions
1 tablespoon sesame seeds

Whisk rice vinegar, 1 tablespoon vegetable oil, sesame oil, brown sugar, soy sauce, and ginger together in a large bowl until dressing is combined.

Bring water to a boil in a large pot. Add soba noodles, stir, and return water to a boil. Boil noodles until tender, 4 to 5 minutes. Drain noodles in a colander under cold running water until cool, about 1 minute.

Heat 2 teaspoons vegetable oil in a skillet over medium heat. Cook chicken breast pieces until no longer pink in the center and the juices run clear, 2 to 4 minutes. Add garlic, salt, and pepper; stir until fragrant, about 1 minute more.

Toss soba noodles, chicken, celery, carrot, red pepper, cilantro, green onion, and sesame seeds together with dressing in large bowl.


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