SOBA NOODLE SALAD // BACK TO SCHOOL WITH INGRID NILSEN

SOBA NOODLE SALAD // The Kitchy Kitchen

Soba noodle salads make me happy.  Light, cold, and bright, they’re one of my favorite lunches.  The best thing, is that they’re a fabulous base for whatever you have too much of in your fridge.  Broccoli, butternut squash, salmon, beef, all of these would be delicious additions to this simple salad.  Yes, the dressing has a bunch of ingredients, but you’re basically dumping and stirring everything together, so give it a shot! 

SOBA NOODLE SALAD // The Kitchy Kitchen

SOBA NOODLE SALAD // The Kitchy Kitchen

INGREDIENTS

For 2 lunches

1 boneless skinless chicken breast, cooked and shredded

4 ounces soba noodles

1/2 carrot, finely sliced into matchsticks

1/8 red cabbage, shredded (about 1 1/2 half cups, sliced thinly with a knife of mandoline)

2 tablespoons green onion, finely chopped

2 tablespoons cilantro, finely chopped

2 bell peppers, thinly sliced

INGREDIENTS (DRESSING)

2 tablespoons soy sauce

1 garlic clove, minced

2 tablespoons rice wine vinegar

1/4 cup orange juice

1 teaspoon sriracha (optional)

1/4 cup, plus 1 tablespoons sesame oil

I used the lightest sesame oil I could find, not the dark toasted oil.  If you can’t find a lighter oil, mix the toasted oil with canola oil until desired intensity.

2 teaspoons toasted sesame seeds

DIRECTIONS

If you need to cook the chicken yourself, the easiest way is poaching it.  Cover the boneless chicken breast by half an inch in water, and add any herbs, veggies, or lemons you have on hand.  Add a big pinch of salt and pepper to the water.  Bring to a boil, cook for 3 minutes, take off heat and cover and let it sit for 15 minutes. Remove chicken from poaching liquid immediately, and shred with a fork.

Cook the soba noodles just like you would pasta, in salted boiling water per the manufacturers instructions.  Dunk in an ice bath immediately after you’re done cooking the noodles to stop the cooking process. Drain the noodles and lightly dry on a paper towel.  Combine soba noodles and vegetables in a bowl.

For the dressing, combine all of the ingredients, and sriracha if using, except for the sesame seeds in a container.  Pop the lid on and shake to emulsify/combine.  Pour over the soba mixture and top with the sesame seeds and salt and pepper to taste.  Combine until everything is coated. This salad is even better the next day!

13 thoughts on “SOBA NOODLE SALAD // BACK TO SCHOOL WITH INGRID NILSEN

    1. TheKitchyKitchen Post author

      Hi Ellie, Traditional soba noodles are buckwheat and can be found in the Asian aisle of your grocery store. However, rice noodles or even spaghetti work well in the recipe. xo

      Reply
    1. TheKitchyKitchen Post author

      Hi Lisette, Are you allergic to all citrus, or just oranges? You could do pineapple juice with a bit of lime, or just add more rice wine vinegar and a touch of sugar. Hope this helps!

      Reply
    1. TheKitchyKitchen Post author

      Some brands of sesame oil are light, almost looking like canola oil, while other brands are dark and are sometimes known as “toasted sesame oil”. Hope this helps!

      Reply
    1. TheKitchyKitchen Post author

      Hey Jules, buckwheat has an earthier, slightly sweet flavor than typical wheat pasta. It’s a subtle difference. Hope this clarifies! xo

      Reply
  1. Allison

    Great recipe! I discovered your site because I saw you on Ingrid’s (missglamorazzi) channel! I loved the look of the soba noodle salad and I finally got to try it tonight. It looks like there are a couple (self-explanatory) steps missing from the printed recipe– when to combine the noodles and vegetables. I put it together because it’s just a salad, so no biggie, just thought I’d mention it. The salad is GREAT! I wish I had the sesame oil because I know that would have given it just that right savoriness that it needs. Nice work and I look forward to reading and trying more of your recipes!

    Reply
  2. Alexandra

    I also discovered you through Ingrid. This recipe is AMAZING. Even my very picky roommate likes it. I have a feeling this salad will be a staple in our household because it’s perfect for both of us to take to work. Thanks!

    Reply

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