Soba Noodle Salad

5 from 1 vote

Fast, easy, and fantastically versatile, this dish is also uncommonly satisfying for something so blatantly healthful. This particular version includes chicken, red cabbage, carrots, scallions, and cilantro, but you can incorporate whatever sort of protein and vegetables you like.

Course Main Course

Cuisine Japanese

Keyword easy, healthy, quick, versatile

Prep Time 25

Servings 4 servings

Equipment

microplane grater
medium saucepan
colander

Ingredients

Dressing

2 tablespoons shoyu
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon honey
2 teaspoons fresh ginger peeled and grated

Salad

8 ounces buckwheat soba noodles
small wedge red cabbage finely shredded
2 medium carrots peeled and cut into matchsticks
3 scallions thinly sliced
small bunch cilantro roughly chopped
2 cups cooked chicken shredded into pieces (leftover roasted chicken works well here)

Instructions

For the dressing, combine the shoyu, rice vinegar, toasted sesame oil, and honey in a small bowl. Add the freshly grated ginger. Whisk everything together briefly until the honey is dissolved.
Prepare the vegetables by finely shredding the cabbage, cutting the carrots into matchsticks, thinly slicing the scallions, and roughly chopping the cilantro.
Cook the soba noodles according to package instructions. Drain and rinse them immediately with cold water.
Place the cooked soba noodles in a large bowl and pour over the dressing. Stir to coat and then let the noodles sit for a few minutes to soak up the flavors.
Add the prepared vegetables and cooked chicken to the soba noodles. Toss everything together to combine and then serve.