Soba Noodle Salad with Chicken and Sesame
Description
This colorful soba noodle salad features a tangy sweet dressing, chicken, and a rainbow of vegetables for a clean yet hearty lunch or dinner.
Ingredients
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2 tablespoons rice vinegar
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1 tablespoon vegetable oil
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1 tablespoon sesame oil
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1 tablespoon brown sugar
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1 tablespoon soy sauce
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2 teaspoons minced fresh ginger root
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4 ounces buckwheat soba noodles
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2 teaspoons vegetable oil
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1 boneless skinless chicken breast, cut into thin bite-size strips
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1 teaspoon chopped garlic
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salt and ground black pepper to taste
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1 rib celery, sliced
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1 carrot, sliced
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1/2 red bell pepper, chopped
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1/4 cup chopped fresh cilantro
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2 tablespoons chopped green onion
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1 tablespoon sesame seeds
Directions
1
Whisk rice vinegar, 1 tablespoon vegetable oil, sesame oil, brown sugar, soy sauce, and ginger together in a large bowl until dressing is combined.
2
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.
3
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.
4
Toss soba noodles, chicken, celery, carrot, red pepper, cilantro, green onion, and sesame seeds together with dressing in large bowl.