This Teriyaki Chicken & Soba Noodle Salad is truly SCRUMPTIOUS and is suitable all year round. You can make it in advance and serve it cold, or for the cooler months add the hot chicken to the top of the salad to slightly warm it through. It’s packed full of veggies, the soba noodles bring a lovely nuttiness to the dish and the dressing is so fragrant. I will not judge you if you like your plate!
If you prefer to make it vegetarian just omit the chicken and it’s still a winner. It serves 6 as a main meal and would serve at least 10-12 people as a side salad at a BBQ or gathering.
1 packet of Hakubaku organic soba noodles
600g chicken thigh
3/4 cup of store bought teriyaki sauce
1/2 red capsicum sliced
1 Lebanese cucumber halved, seeds removed and sliced
1 carrot shredded or grated
12 snow peas (small handful)
12 sugar snap peas (small handful) sliced in half
1.5 cups edamame (sold in the freezer section at Coles) sliced in half
1 spring onion sliced
1/4 red cabbage finely sliced
1 avocado peeled & sliced
Optional – Black sesame seeds
Asian Sesame Dressing –
2 tablespoons Lee Kum Kee soy sauce
1 tablespoon olive oil
1.5 tablespoons honey
1 tablespoon white vinegar
1 teaspoon sesame oil
1 teaspoon sesame seeds
First step it to make the dressing. Add all ingredients to a jar and shake vigorously for a minute or so. You can make the dressing in advance as the flavours will only enhance.
Preheat the oven to 180c fan forced. Marinate the chicken thigh in the teriyaki sauce and into the fridge. You can do this step the night before or the morning of, but 15 minutes will be fine too.
Slice all your veggies for the salad, and cook your edamame as per packet instructions (they only take a few minutes) and pop them out of the shell. Cook the noodles as per the packet instructions, (again they only take 4 minutes) drain and rinse under cold water and add them to a large bowl or platter.
You can panfry or oven bake the chicken, I opt for a mix of both. I sealed the chicken in the pan and then place it in the oven for 20 minutes or until cooked through.
While the chicken is cooking, add all the veggies to the noodles, shake the dressing and pour it over the salad.
Thoroughly mix the salad to ensure the dressing is evenly coating the noodles.
Sprinkle over black sesame seeds and allow the flavours to marry together while the chicken is cooking.
Once the chicken is cooked, slice into strips, place on the salad and top with the sliced avocado.
Inhale the goodness!