Go Back
–+ servings
asian-soba-noodle-salad-with-peanuts-in-black-bowl-with-chopsticks

The Best Healthy Asian Soba Noodle Salad with Chicken and Peanut Dressing

Refreshing with a rainbow mix of julienne veggies, gluten-free soba noodles, and shredded chicken, this is a nutrient dense and protein full "all the time" meal that's sure to make a spot on your menu rotation.
No ratings yet
Print Pin
Course: Entree, Noodle, Salad, Side Dish
Cuisine: Asian, Japanese
Keyword: peanut sauce, salad, shredded chicken, soba noodle, vegetables
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 3 people

Equipment

  • 1 pot to boil water
  • 1 mandolin optional
  • 1 mixing bowl
  • 1 chef knife
  • 1 small mixing bowl
  • 1 whisk

Ingredients

  • 3 bunch soba noodles
  • 1 cup shredded chicken breast
  • ¾ cup red bell pepper
  • ¾ cup celery
  • ¾ cup carrots
  • ½ cup red onion
  • ½ cup green scallions
  • ½ cup dry roasted salted peanuts or cashews
  • ½ cilantro
  • ¼ Thai chilis

Peanut Ginger Dressing

  • ¼ cup creamy peanut butter
  • ¼ cup honey
  • 1 tbsp fresh minced ginger or microplane
  • 1 tbsp rice vinegar
  • 1/2 tbsp lime juice
  • 1 tsp sesame oil
  • ½ tsp orange juice
  • 1 pinch garlic powder

Instructions

Boil and Shred the Chicken

  • Boil water and add sea salt.
  • Boil 1-2 chicken breasts till cooked. Shred very well with two forks.
  • Set it aside and let it cool down.

Cook the Soba Noodles

  • boil water and do NOT add salt or oil
  • when the water is boiling, add the noodles
  • remove once they are soft and cooked though (not al dente), but never mushy and follow package instructions for the time. Always taste test closer to the finish time.
  • Strain and Rinse under cold water
  • Rinse gently for 2-3 minutes, gently tossing the noodles with your hand to remove any starchiness and the result will be smooth and bouncy noodles
  • Shake well the excess water off and set aside or refrigerate to cool down. You can put a touch of sesame oil and hand toss so the noodles stick less.

Make the Salad

  • Clean and Julienne or thinly cut all the veggies.
    soba-noodles-and-veggies-for-asian-noodle-salad-all-prepped-and-ready
  • When the noodles are cool, combine with all the veggies and toss in chopped cilantro, onions, and the peanuts
  • toss in the shredded chicken
  • cover and cool in the refrigerator while you make the dressing.

Make the Peanut Ginger Dressing

  • Ensure the ginger is well minced. Combine all ingredients of peanut butter, honey, minced ginger, rice vinegar, lime juice, a tad of orange juice, sesame oil, and pinch of garlic powder in a bowl and whisk very well till mixed.

Final Salad Presentation

  • Toss your cold veggies, chicken, and noodles well and then toss generously with the Peanut Ginger Dressing when ready to eat.
    Garnish with Thai chilis. I highly recommend if you like it spicy.
    Serve and Enjoy!
    asian-noodle-salad-served-in-black-bowl-with-chopsticks-colorful-vegetables-soba-noodles-lunch-recipe

Notes

Serving Suggestions:
  • Garnish with toasted sesame seeds
  • Garnish with crispy onions
  • Add mango
  • Garnish with Wonton Chips
  • Omit the chicken for a vegetarian option
  • Serve with BBQ skewers 
  • make it a salad meal prep recipe by storing in glass mason jars with the dressing on the side