Refreshing Soba Noodle Salad with Chicken
A cool and crisp noodle salad tossed in a sweet chili dressing that hits all the right notes.
recipesbynani.comThis soba noodle salad is one of my favorite ways to use up leftover chicken. It is light enough for a hot summer lunch but filling enough to be a proper dinner when you add plenty of fresh vegetables.
My biggest tip for this one is to rinse the soba noodles in cold water immediately after boiling. This stops them from getting mushy and gives them that perfect chewy texture we all love.
🧺 Ingredients
- 8 ounces soba noodles
- 2 cups cooked chicken breast, shredded or diced
- 1 red bell pepper, thinly sliced
- 1 cucumber, julienned
- 2 green onions, sliced
- 1/4 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
👩🍳Instructions
- 1
Bring a large pot of water to a boil and cook the soba noodles according to the package directions.
- 2
Drain the noodles and rinse them thoroughly under cold running water to remove the excess starch.
- 3
In a small bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, and sesame oil to create the dressing.
- 4
In a large mixing bowl, combine the cooked noodles, shredded chicken, bell pepper, cucumber, and green onions.
- 5
Pour the dressing over the salad and toss everything together until well coated.
- 6
Top with sesame seeds before serving and enjoy chilled or at room temperature.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to two days. If the noodles seem a bit dry the next day, add a tiny splash of rice vinegar or soy sauce to freshen up the flavors.
Made this recipe? Let us know how it went.
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