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.
Preparation Time
20 mins
Cooking Time
7 mins
Total Time
27 mins
Calories
340 Calories
Recipe Instructions
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.
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.
Ingredients
1 tablespoon vegetable oil
1 tablespoon sesame seeds
2 teaspoons vegetable oil
1 tablespoon brown sugar
¼ cup chopped fresh cilantro
salt and ground black pepper to taste
1 carrot, sliced
1 tablespoon soy sauce
1 tablespoon sesame oil
½ red bell pepper, chopped
1 teaspoon chopped garlic
2 tablespoons chopped green onion
2 teaspoons minced fresh ginger root
2 tablespoons rice vinegar
4 ounces buckwheat soba noodles
1 boneless skinless chicken breast, cut into thin bite-size strips
