Soba Noodle Salad Recipe

5 from 3 votes

Soba Noodle Salad with buckwheat noodles, crisp, fresh vegetables, shredded chicken and rich, velvety peanut sauce takes minutes to prepare.

Prep Time10

Cook Time5

Total Time15

Course: Main Course

Cuisine: Asian

Keyword: soba noodle salad with peanut sauce

Servings: servings

Calories: 218kcal

Cook the soba noodles as directed on the package. Soba noodles typically cook quickly, in about 3–5 minutes. Keep an eye on them to ensure they stay al dente. Drain* and set aside.
In a large bowl, whisk together the chicken broth, peanut butter*, soy sauce, chili-garlic paste, and ground ginger until smooth.
Stir in the shredded carrots, cilantro, and green onions. Add the chicken and stir to combine.
Add the warm soba noodles and toss with tongs to combine. Mix everything together until the dressing coats the noodles, vegetables, and chicken evenly.
Soba noodle salad is at it’s best when served chilled or at room temperature making it very versatile.
Drizzle with toasted sesame oil, and garnish with chopped peanuts, toasted sesame seeds, chopped cilantro and serve.

*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.
*Save some of the noodle water to thin sauce if needed. I like mine thick, but you may prefer it saucier/creamier.
You can find 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 and whole wheat.
Store your soba noodle salad in an airtight container in the refrigerator. Leftovers should stay fresh for up to 3–4 days, though they’re best within the first two to maintain peak texture. Add a small splash of water, chicken broth, or sesame oil if noodles seem dry.