Creamy Chicken Soba Noodle Salad
This refreshing salad features tender chicken and crisp vegetables tossed in a sweet chili dressing that hits the spot every time.
dailyrecipesbook.comSoba noodle salad is one of my favorite meals for busy weeknights when you want something satisfying but light. It is packed with crunchy veggies and savory chicken, making it a complete meal that feels special enough for guests but is easy enough to whip up on a Tuesday.
I love keeping this recipe in my back pocket because it tastes even better the next day after the flavors have had time to meld in the fridge. For the best texture, try to rinse your noodles well in cold water immediately after boiling to keep them from getting sticky.
Ingredients
- 8 ounces dried soba noodles
- 2 cups cooked chicken breast, shredded or diced
- 1 red bell pepper, thinly sliced
- 1 cucumber, julienned
- 2 green onions, thinly sliced
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon toasted sesame seeds
Instructions
- 1
Bring a large pot of water to a boil and cook the soba noodles according to the package instructions.
- 2
Drain the noodles well and rinse them thoroughly under cold running water to remove excess starch.
- 3
In a small bowl, whisk together the sweet chili sauce, soy sauce, sesame oil, rice vinegar, and lime juice until well combined.
- 4
Place the cooked noodles in a large mixing bowl and add the chicken, bell pepper, cucumber, and green onions.
- 5
Pour the dressing over the salad and toss everything together until the noodles are well coated.
- 6
Sprinkle with toasted sesame seeds before serving.
๐ก Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. If the noodles absorb too much dressing, just add a splash of water or a little extra lime juice to freshen them up before you eat. Serve this chilled or at room temperature.
Made this recipe? Let us know how it went.
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