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Cold Soba Noodle Salad Recipe

Soba Noodle Salad Recipe that’s light but satisfying, with crunchy toppings and a saucy dressing that ties it all together. Shop the recipe here.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dinner, Lunch, Salad
Cuisine: Asian, Healthy
Keyword: Cold Soba Noodle Salad, Soba Noodle Salad Recipe
Servings: 6 servings
Author: Chelsea Lords
Cost: $14.32

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

Dressing

  • 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)
US - Metric

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.

Video

Notes

Note 1: The best substitute for soba noodles is thin spaghetti or angel hair pasta. Use 9 ounces, not a full one pound package. The dressing is already fairly salty, so I skip salting the pasta water, but you can season the finished salad to taste if needed.
Note 2: Sweeten to taste based on how much Sriracha you use. Less Sriracha usually means less honey is needed.
Storage: This salad is best the same day but keeps for 1 to 3 days. For longer storage, keep the salad, dressing, and toppings separate and toss just before serving.

Nutrition

Serving: 1serving | Calories: 520kcal | Carbohydrates: 45g | Protein: 27g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Cholesterol: 65mg | Sodium: 650mg | Potassium: 500mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1300IU | Vitamin C: 45mg | Calcium: 70mg | Iron: 2mg