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  • Writer's pictureSarchamy Nutrition

Japanese Soba Noodle Salad

Updated: Sep 5, 2019

This was inspired by that sweltering day we had in July, where it reached a staggering 38°C in London. I’d been busy in the morning visiting a new clinic space, meeting a client & doing some research. When it got to lunch time I didn’t fancy a salad, but I needed something cool and satisfying. I always have soba noodles in my cupboard so figured I’d get busy with the noodles and make a punchy Japanese noodle salad. And before the summer’s completely over I’d encourage you to as well!

Serves 2

Ingredients 2 chicken breast (preferably with welfare labeling) finely sliced 1/3 large cucumber, de-centered and cubed 2 spring onions finely sliced Large handful of coriander roughly chopped 1 avocado de-stoned, de-skinned and chopped into small cubes 100g edamame beans, cooked Handful of salad leaves roughly chopped 3 teaspoons sesame oil 250g of dried soba noodles 1 tbsp olive oil 75 grams sesame seeds 1 tbsp lemon juice 2 teaspoons honey ½ tsp of ginger 250 grams soba noodles*

½ tsp of garlic granules 2 teaspoons rice wine vinegar

or 1 clove of fresh garlic 5 teaspoons soy sauce

* See notes on ingredients, food prep and cooking

Preparation & Cooking Firstly, thinly slice the chicken and place in a bowl, to that bowl add 1 tsp of sesame oil, 1 tbsp of olive oil, ½ tsp of ginger, 1 tbsp lemon juice and ½ tsp of garlic granules or fresh garlic – mix to fully coat the chicken and let it rest for 20 mins so, this allows the flavour to develop and the meat to tenderize.

Chop up all your greens as above so they’re ready to go Toast the sesame seeds in a dry pan until golden in colour, then tip the seeds out into a bowl.

Bring a large pan of water to the boil, add a pinch of salt and add the soba noodles and cook for roughly 6 minutes or according to pack instructions. Prepare your bowl of iced water

When ready drain the noodles and immediately plunge into the bowl of iced water

Whilst they’re cooling heat a frying pan and add in the chicken plus marinade, cook till the flesh turns white and remove from the heat.

Drain the noodles thoroughly from the iced water and set aside

In the bowl you’re going to serve from, mix the vinegar, soy sauce, honey and sesame oil.

To that add all the greens, cooled noodles, chicken, toasted sesame seeds and chill flakes.

Give it all one big mix up and if your patience allows it, pop into the fridge for 30 mins for the flavours to mingle with one another... Failing that… TUCK IN!

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