Chicken Soba Noodle Salad Recipe
Chicken Soba Noodle Salad
Ingredients: (Serves 2)
100 grams 100% buckwheat soba noodles
1 red bell pepper (diced)
1/4 cup chopped green onions
1 cup of your favorite fresh herbs (coriander, basil, mint, parsley, etc.)
1 cup of snap peas or snow peas (blanched)
2 tablespoons sesame seeds
150-200 grams cooked chicken (substitute tofu for a vegetarian option)
4 tablespoons sesame oil
2 tablespoons rice wine vinegar
2 tablespoons tahini
3 teaspoons honey
Salt and pepper to taste
– Add dressing ingredients into a small jar and shake until well combined.
– Cook the soba noodles as per instructions on the packet. Once done, rinse under water for a few minutes to remove the glugginess. Drain and add to a large bowl.
– Add the remaining prepared ingredients to the bowl, pour dressing in and toss until everything is well coated.
– Divide into serving bowls. Garnish with a few extra sesame seeds and green onion.
Note: 100% buckwheat noodles are known as juuwari soba. These are wheat and gluten free, so are suitable for those affected by coeliac disease or on a gluten free diet. Be aware that most standard packet soba noodles you will find in supermarkets.