Description
This Asian Chicken Soba Noodle Salad is a refreshing and flavorful dish that combines tender soba noodles, shredded chicken, crunchy vegetables, and a zesty Asian-inspired dressing. Perfect for a light and satisfying meal!
Ingredients
Scale
Soba Noodle Salad:
- 8 ounces soba noodles
- 2 cups cooked shredded chicken breast
- 1 cup shredded red cabbage
- 1 cup julienned carrots
- 1 red bell pepper thinly sliced
- 3 green onions sliced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons toasted sesame seeds
- 1/4 cup chopped roasted peanuts (optional)
Dressing:
- 1/4 cup low-sodium soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 teaspoon fresh ginger grated
- 1 clove garlic minced
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Cook the Soba Noodles: Cook soba noodles according to package instructions. Drain and rinse under cold water, then transfer to a large bowl.
- Prepare the Salad: Add chicken, red cabbage, carrots, bell pepper, green onions, cilantro, sesame seeds, and peanuts to the bowl.
- Make the Dressing: Whisk together soy sauce, rice vinegar, sesame oil, honey, lime juice, ginger, garlic, and red pepper flakes. Pour over the salad.
- Combine and Chill: Gently toss the salad with the dressing until coated. Chill for at least 15 minutes before serving.
Notes
- This salad is great for meal prep and can be stored in the fridge for up to 3 days.
- For a variation, try swapping the chicken with shrimp or tofu.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook, Boiling
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 7g
- Sodium: 640mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 60mg
