Chicken and soba noodle salad

A light, tangy, and super simple dinner full of Asian flavours. Perfect for a healthy midweek meal!

  • 5 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Chicken and soba noodle salad
  • 100 gram buckwheat (soba) noodles
  • 2 tablespoon rice wine vinegar
  • 2 tablespoon soy sauce
  • 2 cup finely grated ginger
  • 2 cup finely sliced red cabbage
  • 1 red capsicum, julienned
  • 1 bunch broccolini, trimmed and blanched
  • 2 poached chicken breasts, finely sliced


Chicken and soba noodle salad
  • 1
    Bring a large pot of water to the boil; cook the noodles for 2-3 minutes or until just tender. Drain and rinse under cold water.
  • 2
    Combine the rice wine vinegar, soy sauce, mirin, sesame oil and ginger in a small bowl; stir to combine.
  • 3
    In a large bowl, combine the noodles, cabbage, capsicum and broccolini. Add the dressing and toss to combine. Divide among four plates or bowls and top with the sliced chicken breast. Not suitable to freeze or microwave.

More From Women's Weekly Food