Chicken and Buckwheat Noodle Salad

Name: Chicken and Buckwheat Noodle Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 600 g Chicken breast; 300 g buckwheat noodles (soba); 2 pcs cucumber; 2 pcs carrots; 4 stalks scallions; 4 tbsp sesame oil; 8 tbsp soy sauce; 2 tbsp ginger; 4 tbsp rice vinegar

A light and refreshing salad with chicken, buckwheat noodles, and fresh vegetables in a sesame ginger dressing.

Total: 40 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 415
Protein: 38 g
Fat: 14 g
Carbs: 35 g

Ingredients

for 4 servings

Chicken breast600 g
buckwheat noodles (soba)300 g
cucumber2 pcs
carrots2 pcs
scallions4 stalks
sesame oil4 tbsp
soy sauce8 tbsp
ginger2 tbsp
rice vinegar4 tbsp

Method

5 steps

Cook buckwheat noodles in boiling water according to package directions, then drain and rinse with cold water.
Season chicken breast and pan-fry over medium heat until fully cooked, then slice into strips.
Julienne the cucumber and carrots, and thinly slice the scallions.
Whisk together sesame oil, soy sauce, grated ginger, and rice vinegar in a small bowl to create the dressing.
Combine the cooked noodles, sliced chicken, julienned vegetables, and scallions in a large bowl, pour the dressing over the top, and toss well to combine.