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Soba Noodle Salad with Chicken and Sesame

Rated as 4.71 out of 5 Stars

"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."
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27 m servings 339
Original recipe yields 3 servings (3 cups )


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  1. Whisk rice vinegar, 1 tablespoon vegetable oil, sesame oil, brown sugar, soy sauce, and ginger together in a large bowl until dressing is combined.
  2. 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.
  3. 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.
  4. Toss soba noodles, chicken, celery, carrot, red pepper, cilantro, green onion, and sesame seeds together with dressing in large bowl.


  • Cook's Note:
  • I use yamaimo soba, a buckwheat soba that contains yamaimo, a japanese mountain yam.

Nutrition Facts

Per Serving: 339 calories; 15.2 38.3 15.5 23 704 Full nutrition

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Read all reviews 19
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This is exactly the sort of healthy dinner or lunch you want when it's hot. It's super delicious, filling, and fantastic! I've made this a handful of times and keep the dressing recipe the same ...

Delicious and fresh noodle salad. I would suggest making a bit more of the dressing and allowing the veggies to marinate in them while the noodles and chicken cook. Also, I added some of the dre...

I made it exactly as described, and it's perfect! In fact, I've made it 5 times within the past month. It's the perfect quick weeknight dinner, and the leftovers are even better for lunch the ne...

Loved it! I did not have carrots, but I do now and will make it today. My husband has heart issues so I was concerned about some of the ingredients e.g. Soy sauce and need to use a very low so...

Super easy, healthy and quick!

I took out the sesame due to allergies in the house, and it was fine with only 1 tbsp olive oil. I added 1/2 cup cooked edamame, and used shrimp instead of chicken. It made a great cold lunch!

Worked well as written. I skipped the celery too, and added blanched broccoli.

Yum! Made dressing exactly as directed. Added thin strips of raw tri color peppers, green onions, broccoli. It's a keeper!

Great recipe that was even better for lunch the next day. I used snap peas, tomatoes and carrots because that’s what I had on hand and it turned out great. The sauce tasted light but still flavo...