This soba noodle salad combines chewy buckwheat noodles, tender chicken strips, and colorful vegetables tossed in a tangy sesame-ginger dressing. It's a complete meal that works equally well as a light lunch or dinner side.
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Whisk rice vinegar, 1 tablespoon vegetable oil, sesame oil, brown sugar, soy sauce, and ginger together in a large bowl until dressing is combined.
Bring water to a boil in a large pot. Add soba noodles, stir, and return water to a boil. Boil noodles until tender, 4 to 5 minutes. Drain noodles in a colander under cold running water until cool, about 1 minute.
Heat 2 teaspoons vegetable oil in a skillet over medium heat. Cook chicken breast pieces until no longer pink in the center and the juices run clear, 2 to 4 minutes. Add garlic, salt, and pepper; stir until fragrant, about 1 minute more.
Toss soba noodles, chicken, celery, carrot, red pepper, cilantro, green onion, and sesame seeds together with dressing in large bowl.
Store components separately in airtight containers for up to 3 days; toss with dressing just before serving. The noodles absorb liquid, so refrigerate dressing separately.
Yes, cook the noodles and chicken in advance and store separately. Toss with dressing just before serving to prevent the noodles from becoming soggy.
You can, though the earthy buckwheat flavor of soba is key to the dish. For a closer match, use ramen or thin wheat noodles.
Cut into the thickest piece; the meat should be opaque throughout with no pink. Thin strips typically cook in 4–6 minutes over medium-high heat.
Only if you use 100% buckwheat soba (check the label—some brands blend wheat). Replace soy sauce with tamari for a fully gluten-free version.
Cucumber, bell peppers, shredded carrots, and edamame are traditional additions. Use whatever fresh, crisp vegetables you have on hand.
