Chicken and sesame buckwheat noodle salad

    27 min

    Make a main meal out of this warm salad, featuring chicken, loads of veg and gluten free soba (buckwheat) noodles. To make sure the dish is entirely gluten free, be sure to use gluten free soy sauce.

    2 people made this

    Serves: 3 

    • For the dressing
    • 2 tablespoons rice vinegar
    • 1 tablespoon vegetable oil
    • 1 tablespoon sesame oil
    • 1 tablespoon brown sugar
    • 1 tablespoon soy sauce
    • 2 teaspoons minced fresh root ginger
    • For the salad
    • 110g buckwheat soba noodles
    • 2 teaspoons vegetable oil
    • 1 chicken breast fillet, cut into thin strips
    • 1 teaspoon chopped garlic
    • salt and ground black pepper to taste
    • 1 stick celery, sliced
    • 1 carrot, sliced
    • 1/2 red pepper, chopped
    • 4 tablespoons chopped fresh coriander
    • 2 tablespoons chopped spring onion
    • 1 tablespoon sesame seeds

    Prep:20min  ›  Cook:7min  ›  Ready in:27min 

    1. Whisk rice vinegar, vegetable oil, sesame oil, brown sugar, soy sauce and ginger together in a large bowl until dressing is combined.
    2. Bring water to the boil in a large pot. Add soba noodles, stir, and return water to the boil. Boil noodles until tender, 4 to 5 minutes. Drain noodles in a colander under cold running water until cool, about 1 minute.
    3. Heat 2 teaspoons vegetable oil in a frying pan or wok over medium heat. Cook chicken breast pieces until no longer pink in the centre and the juices run clear, 2 to 4 minutes. Add garlic, salt and pepper; stir until fragrant, about 1 minute more.
    4. Toss soba noodles, chicken, celery, carrot, red pepper, cilantro, spring 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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    Reviews in English (16)


    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)


    Yum! Made dressing exactly as directed. Added thin strips of raw tri color peppers, green onions, broccoli. It's a keeper!  -  25 Jan 2019  (Review from Allrecipes US | Canada)