Asian Chicken Soba Noodle Salad

This Asian chicken soba noodle salad packs bright colors and bold flavors into every bite. With a nutty sesame vinaigrette and a blend of crisp vegetables it is both a refreshing lunch option and a dinner that feels special yet is quick enough for weeknights. I love how the cold soba noodles mingle with juicy chicken and crunchy cabbage for a meal that is light but satisfying.

I first made this salad for a summer potluck and it has shown up at nearly every warm-weather gathering since. My family especially loves sneaking forkfuls straight from the mixing bowl when nobody is looking.

Ingredients

• Soba noodles: serve as the hearty yet delicate base and have a subtle buckwheat flavor. Look for bundles that feel firm and cook evenly.
• Shredded chicken: gives the salad its satisfying protein. Using leftover slow cooker chicken or rotisserie chicken works beautifully.
• Bell peppers: sliced thin give a juicy crunch. Look for glossy smooth skins and vibrant color.
• Red cabbage: brings jewel tone color and that signature slaw crunch. Choose tight heavy heads with crisp outer leaves.
• Zucchini: shredded offers a light, fresh bite and soaks up the vinaigrette. Firm small to medium zucchini are best.
• Cilantro leaves: chopped add herbal brightness. The freshest bunches are deep green and perky.
• Toasted sesame seeds: provide a finishing nutty crunch. Toast briefly in a dry pan for best flavor.
• Sesame vinaigrette: with olive oil, white wine vinegar, sesame oil, honey and Dijon pulls all the flavors together. Use extra-virgin olive oil for richness and raw honey for best sweetness.

Step-by-Step Instructions

Cook the Soba Noodles:

Bring a generous pot of water to a boil and add the soba noodles. Stir gently to prevent sticking then simmer for about five minutes. Taste to check that they are just tender but still a little springy.

Drain and Chill:

Immediately drain the soba noodles and rinse thoroughly under cold running water. Swirl the noodles with your hands to remove any starch and cool them completely.

Combine Vegetables and Chicken:

In a large salad bowl mix your cooled soba noodles with the shredded chicken bell peppers red cabbage zucchini and cilantro. Toss gently by hand or with tongs to keep the noodles from breaking.

Make the Sesame Vinaigrette:

In a jar or small bowl shake or whisk together olive oil white wine vinegar sesame oil honey and Dijon until the dressing is glossy and blended.

Dress the Salad:

Drizzle the vinaigrette over the noodle mixture while tossing constantly with tongs so each ingredient gets a bit of flavor. Taste and adjust for salt if you wish.

Garnish and Serve:

Sprinkle toasted sesame seeds across the finished salad and serve right away for peak texture and freshness.

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My favorite part is always the toasted sesame seeds. Sprinkling them on at the end adds the perfect crunch and toasty warmth that brings the whole dish together. Whenever I make this for a crowd I watch family and friends go back for second helpings and the bowl empties in no time at all.

Storage Tips

Best enjoyed right after preparing as the noodles and vegetables lose their texture over time

To make ahead keep the noodles chicken vegetables and vinaigrette separately in the fridge and combine just before serving

Ingredient Substitutions

Swap in rotisserie chicken or grilled tofu for a vegetarian twist

Try carrot ribbons or snap peas in place of zucchini or add sliced scallions for a sharper bite

Serving Suggestions

Serve as a main for lunch or a light dinner

Pairs well with grilled skewers or a simple miso soup to round out the meal

The leftovers work as a grab and go chilled lunch option

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Cultural Notes

Soba noodles are a staple in Japanese cooking often enjoyed chilled in salads especially during warmer months. This recipe borrows that tradition but adds bold flavors and a little crunch to create a satisfying mashup that feels both familiar and new.

Frequently Asked Questions

→ What vegetables work well in this salad?

Bell peppers, red cabbage, and zucchini add color and crunch. Snap peas, carrots, or cucumbers can be added for extra variety.

→ Can I use different types of noodles?

If soba noodles aren’t available, buckwheat or whole wheat noodles are good substitutes for a similar texture.

→ How do I store leftovers?

For best texture, enjoy within 24 hours. Store tightly covered in the refrigerator, and keep dressing separate if possible.

→ Is the sesame vinaigrette sweet or tangy?

It has a balance of sweetness from honey and tang from white wine vinegar, with a nutty note from sesame oil.

→ What protein alternatives can I use?

Tofu or shrimp are tasty options if you wish to swap the chicken, allowing for plant-based or seafood variations.