Soba noodle salad

Soba noodle salad

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About this recipe: This main dish salad is an intriguing mix of buckwheat noodles, shredded cabbage, blanched green beans, slices of poached chicken and a tangy soya sauce dressing.

Lynn Lewis

Serves: 4 

  • 185 ml chicken stock
  • 2 cloves garlic, crushed
  • 1⁄2 teaspoon ground ginger
  • 1⁄4 teaspoon dried crushed chilli
  • 350g skinless chicken breast fillets
  • 300g soba noodles
  • 250g French beans, cut in halves
  • 2 medium carrots (about 250g), cut into matchsticks
  • 1 tablespoon brown sugar
  • 1 tablespoon soya sauce
  • 1 tablespoon peanut or vegetable oil
  • 175g finely shredded green cabbage

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Combine stock, garlic, ginger and chilli in a large pan; bring to the boil. Reduce heat to a simmer. Add chicken and cook, covered, 10 minutes, or until cooked through, turning once. Transfer the chicken to a plate, reserving the cooking liquid. When cool, slice the chicken fillets thinly.
  2. Meanwhile, cook the soba in plenty of boiling water for about 4–6 minutes until al dente, or according to packet instructions. Add the beans and carrots for final minute of cooking time; drain and refresh under cool water.
  3. Whisk the brown sugar, soy sauce, oil and reserved cooking liquid in a large bowl. Add chicken, noodles, beans, carrots and cabbage; mix thoroughly. Serve at room temperature.

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