Asian-Inspired Sesame Soba Noodle Salad
25min
20min
4
556
Chef's Note
For the best texture, don't overcook your soba noodles - they should remain slightly firm. You can prepare the components ahead of time and assemble just before serving. For extra fiber, consider adding shredded cabbage or bok choy. The salad keeps well in the refrigerator for up to 2 days, though you may want to add the avocado just before serving to prevent browning.
Tags
Ingredients
12 oz soba noodles
24 oz grilled chicken breast
1 cup edamame, shelled
1 large red bell pepper
2 medium carrot
1 medium cucumber
4 stalks green onions
2 medium avocado
6 tbsp toasted sesame oil
3 tbsp rice vinegar
4 tbsp low-sodium soy sauce
2 tbsp honey
2 tbsp ginger, freshly grated
3 cloves garlic, minced
3 tbsp sesame seeds
1 tsp red pepper flakes
2 tbsp peanut oil
1/2 cup unsalted peanuts, chopped
1 whole lime
Instructions
- 1
Bring a large pot of water to a boil. Cook 12 oz of soba noodles according to package instructions, usually 4-5 minutes. Do not overcook.
- 2
Drain the noodles and rinse immediately under cold water to stop the cooking process and remove excess starch. Toss with 1 tbsp of sesame oil to prevent sticking and set aside.
- 3
Season 24 oz of chicken breast with salt and pepper. Heat 2 tbsp of peanut oil in a skillet over medium-high heat. Cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F (74°C).
- 4
Remove chicken from heat and let rest for 5 minutes before slicing into thin strips.
- 5
While the chicken cooks, prepare the vegetables: julienne 1 large red bell pepper, grate 2 medium carrots, slice 1 medium cucumber into half-moons, and thinly slice 4 stalks of green onions.
- 6
Cook 1 cup of shelled edamame according to package instructions, typically by boiling for 3-5 minutes. Drain and rinse under cold water.
- 7
Make the dressing by whisking together 5 tbsp of toasted sesame oil, 3 tbsp of rice vinegar, 4 tbsp of low-sodium soy sauce, 2 tbsp of honey, 2 tbsp of freshly grated ginger, 3 minced garlic cloves, 2 tbsp of sesame seeds, and 1 tsp of red pepper flakes.
- 8
In a large bowl, combine the cooled soba noodles, sliced chicken, prepared vegetables, and edamame.
- 9
Pour the dressing over the salad and toss gently to combine all ingredients evenly.
- 10
Dice 2 medium avocados and gently fold into the salad.
- 11
Garnish with 1/2 cup of chopped peanuts, 1 tbsp of sesame seeds, and the juice of 1 lime.
- 12
Let the salad rest for 10 minutes before serving to allow the flavors to meld together.
Nutrition Information (per serving)
556
42g
28g
31g
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