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Cold Soba Noodle Salad Recipe

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4.2 from 51 reviews

This Cold Soba Noodle Salad is a vibrant, refreshing dish combining tender shredded chicken, crisp vegetables, and chewy soba noodles tossed in a creamy, tangy dressing with a hint of heat. Perfect for a light lunch or dinner, it’s easy to prepare and serves well chilled or at room temperature, topped with crunchy peanuts and optional fried onions for an extra burst of texture and flavor.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 2-1/2 cups shredded cooked chicken
  • 1-1/2 cups thinly sliced carrots julienned (about 3 carrots)
  • 1 red bell pepper, thinly sliced
  • 3 cups thinly sliced red cabbage
  • 9 ounces soba noodles or thin spaghetti
  • 1/2 cup finely chopped fresh cilantro
  • 1/2 cup crushed peanuts for topping
  • Crispy fried onions (optional, for topping)

Dressing

  • 1 cup mayonnaise (Best Foods or Hellmann’s recommended)
  • 1/4 cup sweet chili sauce (Mae Ploy recommended)
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 1-3 teaspoons Sriracha, adjusted to taste
  • 1/2 teaspoon freshly grated garlic (on a microplane)

Instructions

  1. Prepare the Dressing: In a bowl, whisk together the mayonnaise, sweet chili sauce, soy sauce, lime juice, honey, Sriracha, and freshly grated garlic until the mixture is smooth and well combined. Set the dressing aside while you prepare the rest of the salad.
  2. Cook the Soba Noodles: Follow the package directions to cook the soba noodles until al dente. Once cooked, drain the noodles and rinse them thoroughly under cold water for about 30 seconds to stop the cooking process and cool them down. Shake off any excess water and set the noodles aside.
  3. Combine the Salad Ingredients: In a large bowl, toss the shredded chicken, julienned carrots, thinly sliced red bell pepper, sliced red cabbage, chopped cilantro, and cooled soba noodles together. Add enough dressing to coat all ingredients to your desired taste and consistency. Keep in mind, the noodles will absorb some of the dressing, so you may want to add more dressing slowly as you toss.
  4. Chill and Serve: For best flavor, chill the salad in the refrigerator for 15-20 minutes. Before serving, toss the salad again to redistribute the dressing evenly.
  5. Add Toppings and Enjoy: Just before serving, sprinkle crushed peanuts and optionally crispy fried onions over the top for crunch and extra flavor. Serve cold or at room temperature according to your preference.

Notes

  • Note 1: If soba noodles are unavailable, thin spaghetti can be used as a substitute.
  • Note 2: Adjust the amount of honey and sriracha to balance sweetness and heat according to personal preference.
  • To enhance the texture, topping with crispy fried onions is optional but recommended.
  • This salad can be made a few hours ahead and stored covered in the refrigerator.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Asian Fusion
  • Diet: Low Fat

Find it online: https://ellarecipe.com/cold-soba-noodle-salad-recipe/