Soba Noodle Salad with Chicken and Sesame


  • 2 tablespoons rice vinegar
  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • 2 teaspoons minced fresh ginger root
  • 4 ounces buckwheat soba noodles
  • 2 teaspoons vegetable oil
  • 1boneless skinless chicken breast, cut into thin bite-size strips
  • 1 teaspoon chopped garlic
  • salt and ground black pepper to taste
  • 1 rib celery, sliced(Optional)
  • 1carrot, sliced
  • ½red bell pepper, chopped
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons chopped green onion
  • 1 tablespoon sesame seeds
  • Directions

  • Step 1

    Whisk rice vinegar, 1 tablespoon vegetable oil, sesame oil, brown sugar, soy sauce, and ginger together in a large bowl until dressing is combined.


  • Step 2

    Bring water to a boil in a large pot. Add soba noodles, stir, and return water to a boil. Boil noodles until tender, 4 to 5 minutes. Drain noodles in a colander under cold running water until cool, about 1 minute.

  • Step 3

    Heat 2 teaspoons vegetable oil in a skillet over medium heat. Cook chicken breast pieces until no longer pink in the center and the juices run clear, 2 to 4 minutes. Add garlic, salt, and pepper; stir until fragrant, about 1 minute more.

  • Step 4

    Toss soba noodles, chicken, celery, carrot, red pepper, cilantro, green onion, and sesame seeds together with dressing in large bowl.

  • Cook's Note:

    I use yamaimo soba, a buckwheat soba that contains yamaimo, a japanese mountain yam.

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