Soba Noodle Salad with Chicken and Sesame

Name: Soba Noodle Salad with Chicken and Sesame
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Yield: 3 cups
Ingredients: 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; 1 carrot, sliced; ½ red bell pepper, chopped; ¼ cup chopped fresh cilantro; 2 tablespoons chopped green onion; 1 tablespoon sesame seeds

Rating: 4.61 stars

38 Ratings
38 Reviews
6 Photos

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.

By donrmath

Gallery

Read the full recipe after the video.

Recipe Summary test

prep:

20 mins

cook:

7 mins

total:

27 mins

Servings:

Yield:

3 cups

Nutrition Info

Directions

Step 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.

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Step 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.
Step 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.
Step 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:

340 calories; protein 15.5g; carbohydrates 38.3g; fat 15.2g; cholesterol 23.1mg; sodium 704.2mg. Full Nutrition

Reviews (38)

Most helpful positive review

barngurl

08/01/2016

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 bit adjust vegetables per what I have. To me celery is a bit too crunchy I prefer cucumbers - cut in half de-seeded then sliced into very thin crescents. Carrots are a staple I use a gadget that kind of creates small strings of them. Then the rest is up to what's on hand and personal taste. I've also subbed out the chicken for salmon and it's wonderful! Read More

Helpful

(19)

Most helpful critical review

Susie

03/30/2020

I used brown rice noodles but think it would be better with the buckwheat. We will try it agsin Read More

38 Ratings

5 star values: 30
4 star values: 4
3 star values: 2
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

barngurl

08/01/2016

Helpful

(19)

Buckwheat Queen

Allstar

03/04/2016

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 dressing to the chicken while it cooked to give it a bit more salad. Letting the chicken marinate in some of the dressing wouldn't be a bad idea either. Thank you for the recipe. Read More

Helpful

(8)

Colleen McAlister Dunkel

11/07/2016

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 next day. I usually double the recipe now. Read More

Helpful

(5)

Toni Vaughn

09/03/2016

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 sodium one. Overall he loves it and I will add fresh snow peas or green peas as I did before. Read More

Helpful

(4)

Carole

07/04/2018

It was excellent....I left out the sugar...no need for it and added some red pepper flakes. Read More

Helpful

(3)

Vera Versteeg

01/28/2017

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

Helpful

(2)

Ammo

06/29/2017

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! Read More

Helpful

(2)

Poohbearski

06/17/2017

This was an easy flavorful recipe to follow. Great for a warm evenings supper. I would also consider using shrimp instead of chicken. Read More

Helpful

(1)

Mwbusser

07/27/2017

Super easy healthy and quick! Read More

Helpful

(1)

Susie

03/30/2020

I used brown rice noodles but think it would be better with the buckwheat. We will try it agsin Read More

More Reviews

Back to Soba Noodle Salad with Chicken and Sesame

All Reviews for Soba Noodle Salad with Chicken and Sesame

- of Reviews

Soba Noodle Salad with Chicken and Sesame

Servings Per Recipe: 3
Calories: 339.5

% Daily Value *

protein: 31 %

carbohydrates: 12 %

dietary fiber: 8 %

sugars:

fat: 23 %

saturated fat: 12 %

cholesterol: 8 %

vitamin a iu: 88 %

niacin equivalents: 69 %

vitamin b6: 26 %

vitamin c: 49 %

folate: 13 %

calcium: 8 %

iron: 12 %

magnesium: 24 %

potassium: 11 %

sodium: 28 %

thiamin: 28 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Soba Noodle Salad with Chicken and Sesame

1 of 38

All Reviews

barngurl

08/01/2016

Helpful

(19)

Buckwheat Queen

Allstar

03/04/2016

Helpful

(8)

Colleen McAlister Dunkel

11/07/2016

Helpful

(5)

Toni Vaughn

09/03/2016

Helpful

(4)

Carole

07/04/2018

It was excellent....I left out the sugar...no need for it and added some red pepper flakes.

Helpful

(3)

Vera Versteeg

01/28/2017

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

Helpful

(2)

Ammo

06/29/2017

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!

Helpful

(2)

Poohbearski

06/17/2017

This was an easy flavorful recipe to follow. Great for a warm evenings supper. I would also consider using shrimp instead of chicken.

Helpful

(1)

Mwbusser

07/27/2017

Super easy healthy and quick!

Helpful

(1)