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I was digging through an old recipe binder last weekend and came across a food splattered paper with the recipe for Cold Soba Noodle Salad. I used to make this quick and easy meal all of the time, and then somehow completely forgot about it. How is that even possible? A recipe so delicious and so simple needs to be shared…..
and needs to continue to be made over and over again!! This Cold Soba Noodle Salad is light, so it’s perfect for lunch, but it’s hearty enough for a main course. I top mine with shredded chicken, but I’m sure thin slices of steak or even grilled shrimp would be delicious as well…..
How to make Cold Soba Noodle Salad
Cook the soba noodles as directed on the package, mine took 5 minutes. Drain and set aside.
In a large bowl, whisk together the chicken stock, peanut butter*, soy sauce, chili-garlic paste, and ground ginger…..
Stir in the shredded carrots, cilantro, and green onions…..
Add the chicken and stir to combine…..
Add the soba noodles and toss to combine…..
Chill in the refrigerator until ready to serve.
Drizzle with toasted sesame oil, and garnish with chopped peanuts or toasted sesame seeds, if desired…..
Rich, velvety sauce lightly coats the chicken and noodles, with the teeniest tingle of spice from the chili-garlic sauce…perfection! 🙂
Notes:
- *If allergic to peanut butter, substitute almond or any other nut butter.
- For a spicier noodle salad, use a spicy chili sauce or add sriracha…at your own risk.
- You can find soba/buckwheat noodles in the Asian aisle of your local grocery store.
- If you need gluten-free, double check the package to make sure they are made with pure buckwheat flour and not a combination of buckwheat/wheat.
I always have Rotisserie Chicken aka Faux-tisserie Chicken in the refrigerator so I can toss together a salad, wrap, or even a Cold Soba Noodle Salad in no time. Cilantro and green onions are also always in the veggie bin, but fresh ginger goes bad too quickly so I opted to use ground ginger to keep things simple.
Enjoy!!
Cold Soba Noodle Salad
Ingredients
- 4 ounces uncooked soba noodles
- 1/3 cup chicken stock
- 2 heaping Tablespoons all-natural peanut butter {or nut butter of your choice}
- 1/4 teaspoon chili-garlic paste
- 1/8 teaspoon ground ginger
- 1/3 cup finely shredded carrots
- 1/4 cup chopped green onions
- 2 Tablespoons chopped cilantro
- 1 cup shredded chicken {4 ounces}
- drizzle toasted sesame oil to garnish
- chopped peanuts or toasted sesame seeds to garnish {optional}
Instructions
- Cook the soba noodles as directed on the package, mine took 5 minutes. Drain and set aside.
- In a large bowl, whisk together the chicken stock, peanut butter*, soy sauce, chili-garlic paste, and ground ginger.
- Stir in the shredded carrots, cilantro, and green onions.
- Add the chicken and stir to combine.
- Add the soba noodles and toss to combine. Chill in the refrigerator until ready to serve.
- Drizzle with toasted sesame oil, and garnish with chopped peanuts or toasted sesame seeds, if desired.
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I’m going to make it this week as it sounds so delicious!
Instead of the ginger paste, you can freeze ginger and grate off what you need and it keeps for months. You just have to use a spoon to scrape the outer skin off before you grate it. I always have a nub of ginger when I need it!