Make a main meal out of this warm noodle salad, featuring chicken, loads of veg and gluten free soba noodles. To make sure the dish is entirely gluten free, be sure to use gluten free soy sauce.
I use yamaimo soba, a buckwheat soba that contains yamaimo, a japanese mountain yam.
This is exactly the sort of healthy dinner or lunch you want when it's hot. It's super delicious, filling, and fantastic! I've made this a handful of times and keep the dressing recipe the same bit adjust vegetables per what I have. To me, celery is a bit too crunchy, I prefer cucumbers - cut in half, de-seeded, then sliced into very thin crescents. Carrots are a staple, I use a gadget that kind of creates small strings of them. Then the rest is up to what's on hand and personal taste. I've also subbed out the chicken for salmon and it's wonderful! - 31 Jul 2016 (Review from Allrecipes US | Canada)
Delicious and fresh noodle salad. I would suggest making a bit more of the dressing and allowing the veggies to marinate in them while the noodles and chicken cook. Also, I added some of the dressing to the chicken while it cooked, to give it a bit more salad. Letting the chicken marinate in some of the dressing wouldn't be a bad idea either. Thank you for the recipe. - 04 Mar 2016 (Review from Allrecipes US | Canada)
This was a great summertime meal with an authentic Asian taste. I just made a few tweaks. Sesame oil can really overpower a dish, so I cut back on that by about half. I also added mushrooms I had on hand. Also, 4 oz. of soba noodles didn't seem like enough. The package I bought was a 7 oz package. I used all of it and that seemed perfect. This is a recipe I will keep and use often - quick, simple, and delicious, especially for a hot summer day. - 04 Aug 2017 (Review from Allrecipes US | Canada)