Soba Noodle Salad Recipe that’s loaded with tender chicken, crunchy veggies, and a creamy sweet chili dressing that’s seriously hard to stop eating.
Author’s Notes
AKA Bang Bang Chicken Salad!
Out of all the chicken recipes I shared last year, Bang Bang Chicken was the standout for me. I loved it so much that I turned it into Bang Bang Chicken Skewers, and those blew up on social and were another recipe on repeat at my house.
So, of course, I had to take those same flavors and turn them into this soba noodle salad recipe. And honestly…it might be my new favorite. If this is in my fridge, I’m sneaking a few bites every time I walk by. It’s that good!
The dressing is perfect, the veggies add the best crunch, and the noodles soak everything up just right. This one’s a must try, and I can’t wait to hear what you think!
Ingredients In Soba Noodle Salad Recipe
| Ingredient Group | Helpful Tip |
|---|---|
| Chicken | Use cooked, shredded chicken. Rotisserie or shredded chicken works great! |
| Soba noodles | Rinse well under cold water after cooking to stop the cooking and keep them from sticking. |
| Crunchy veggies | Slice everything thin so it mixes evenly and stays easy to eat in every bite. |
| Fresh herbs | Cilantro or basil both work. Add more to taste right before serving for the best flavor. |
| Creamy sweet chili dressing | Whisk until smooth and taste before adding to the salad so you can adjust heat or sweetness. |
How To Make My Soba Noodle Salad Recipe
- Make the dressing: Whisk until smooth and set aside.
- Prep the chicken: Shred and set aside.
- Prep the veggies: Slice into thin, even pieces.
- Cook the noodles: Boil until tender, then drain and rinse under cold water.
- Assemble: Toss everything with dressing until coated, add toppings, and serve cold or at room temp.
What To Use Instead Of Soba Noodles
If you don’t have soba noodles on hand, thin spaghetti or angel hair pasta is the best swap for this recipe.
Other workable options:
- Rice noodles: Light and neutral. Use thin or medium-width.
- Ramen noodles: Skip the seasoning packets.
- Whole wheat spaghetti: Sturdy and holds the dressing well.
Quick Tip
Rinse any noodles under cold water after cooking so they stay cool and don’t clump.
Storage
This soba noodle salad recipe is best enjoyed the same day but will keep for 1 to 3 days. For longer storage, keep the salad and dressing separate in airtight containers in the fridge and toss together just before serving.
More Easy Chicken Recipes:
Cold Soba Noodle Salad Recipe
Video
Equipment
Ingredients
- 2-1/2 cups shredded cooked chicken
- 1-1/2 cups thinly sliced carrots julienned, ~3 carrots
- 1 red bell pepper thinly sliced
- 3 cups thinly sliced red cabbage
- 9 ounces soba noodles or thin spaghetti; see note 1
- 1/2 cup finely chopped fresh cilantro
- 1/2 cup crushed peanuts for topping
- crispy fried onions optional, for topping
- 1 cup mayo (Best Foods or Hellmann’s)
- 1/4 cup sweet chili sauce (Mae Ploy)
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey see note 2
- 1-3 teaspoons Sriracha
- 1/2 teaspoon freshly grated garlic (on a microplane)
Instructions
- Dressing: In a bowl, whisk together all dressing ingredients until smooth. Set aside.
- Cook soba noodles according to package directions. Once cooked, drain and rinse under cold water for 30 seconds. Shake off excess water and set aside.
- Toss chicken, vegetables, and noodles with enough dressing to coat everything to your preference. ((You may have extra dressing. Add more as the noodles absorb it). Serve cold (chill in fridge for 15-20 minutes and toss again) or at room temperature. Top with crushed peanuts and crispy fried onions if desired.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
