Soba Noodle Salad with Chicken and Sesame recipe

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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

Nutrition Info

339.5 calories
carbohydrate: 38.3 g
cholesterol: 23.1 mg
fat: 15.2 g
fiber: 1.9 g
protein: 15.5 g
saturatedFat: 2.4 g
servingSize: -
sodium: 704.2 mg
sugar: 6.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

3 cups

Recipe Note

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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