This Soba Noodle Teriyaki Chicken Salad is light and refreshing. These noodles are served cool with the salad and the chicken can be enjoyed warm or chilled. I prefer the entire dish chilled. For a quick dinner or lunch, buy shredded carrots and prewashed Spring mix. Cook chicken with your favorite Teriyaki sauce and top Soba noodles and salad with your favorite Asian style dressing. This is a perfect Summer meal.
What are Soba Noodles?
In Japan, Soba is enjoyed throughout the country. They are easy to enjoy simply, by adding a dipping sauce and minimal toppings. In addition, Soba is perfect for soups as well. Soba noodles are made from Buckwheat which is a pseudocereal like Quinoa. Like Quinoa, noodles made of pure buckwheat are naturally gluten free. Nowadays, most packaged Soba does incorporate wheat flour to keep the noodles from crumbling. A binder of sorts. Differing from whole wheat pasta , these noodles are light in texture and flavor. I eat Soba often and this is my favorite way of eating them. I was missing the pickled ginger in this salad, as it’s been a bit hard to come by these days.
How to Make this Salad
I always do a little meal prep on Sundays. I don’t do a full weeks worth as the weeks are always hectic, but I do like to keep a couple of chicken breasts ready made for salads or bowls like these. Typically I grill the chicken with various seasonings and sometimes I use Teriyaki sauce. My favorite for quick meals is Soy Vay Veri Veri Teriyaki which is what I use for the chicken for this salad.
Second, I buy prewashed Spring mix, shredded carrots and an Asian salad dressing so this comes together easier yet. (I also use my Creamy Sesame Dressing for this salad when I have time to make it.) The Soba noodles cook in 4 minutes and they cool completely in the rinse, so while I’m preparing the salad, the water is heating for the noodles and by the time the noodles are cooked and cooled, the salad is ready to go.
This salad is easy to customize to your own dietary needs. You can adjust the protein/salad/noodle ratios to your taste as well as the amount of dressing. I like a lot of greens with a lot of noodles and less chicken. This salad is also amazing with grilled shrimp, Teriyaki salmon, Ahi Tuna or filet mignon. Both are perfect for dinner and if you want to make it extra special? Add both filet and shrimp!
If you love noodles, try my Creamy Sesame Rice Noodles! This is another favorite noodle bowl of mine that I make for lunch often.
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Soba Noodle Teriyaki Chicken Salad
- 1 pot 2 quart
- 2 bowls salad
- 8 oz Chicken Breast cooked with Teriyaki sauce and sliced
- 3 oz Soba noodles, dry cooked to package directions
- 4 cups Spring mix
- 1 cup cucumber English, thinly sliced
- 1 cup carrot shredded or ribbons
- 2 tbsp ginger pickled (optional for garnish)
- 1/2 cup Ginger or Sesame type dressing
- Cook Soba noodles to package directions. Once cooked, rinsed and drained, set aside.
- Cut cooked chicken into thin slices, set aside.
- Using two bowls, divide salad greens between the two bowls.
- Divide carrots and cucumber between the two bowls.
- Divide cooked chicken between the two bowls and the same for the Soba noodles.
- Top with your favorite Asian dressing and enjoy!
All content and photographs ©Claudia’s Table and claudiastable.com