Soba Noodle Salad with Chicken and Sesame

Soba Noodle Salad with Chicken and Sesame

This tasty salad with Japanese buckwheat noodles is both quick and healthy. Great for lunch or a light dinner! 
Course Lunch
Cuisine Asian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Calories 339kcal


  • 4 tbsp rice vinegar
  • 2 tbsp vegetable oil
  • 2 tbsp sesame oil
  • 2 tbsp brown sugar
  • 2 tbsp soy sauce
  • 4 tsp minced fresh ginger
  • 8 oz buckwheat soba noodles
  • 2 - 3 chicken breasts, sliced
  • 2 tsp vegetable oil
  • 2 tsp chopped garlic
  • salt and pepper
  • 2 rib celery, chopped (optional)
  • 2 carrots, sliced or shredded
  • 1 red pepper, chopped
  • 1/2 cup fresh cilantro, chopped
  • 4 tbsp green onion, sliced
  • 2 tbsp sesame seeds


  • Whisk rice vinegar, 2 tablespoon vegetable oil, sesame oil, brown sugar, soy sauce, and ginger together in a large bowl until dressing is combined.
  • 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.
  • 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.
  • Toss soba noodles, chicken, celery, carrot, red pepper, cilantro, green onion, and sesame seeds together with dressing in large bowl.

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