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


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


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


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!