Description
This tasty salad with Japanese buckwheat noodles is both quick and healthy; great for lunch or dinner. Most larger supermarkets have buckwheat soba noodles in the Asian food section.
Ingredients
- 2 tablespoons rice vinegar
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 2 teaspoons minced fresh ginger root
- 4 ounces buckwheat soba noodles
- 2 teaspoons vegetable oil
- 1 boneless skinless chicken breast, cut into thin bite-size strips
- 1 teaspoon chopped garlic
- salt and ground black pepper to taste
- 1 rib celery, sliced (Optional)
- 1 carrot, sliced
- ½ red bell pepper, chopped
- ¼ cup chopped fresh cilantro
- 2 tablespoons chopped green onion
- 1 tablespoon sesame seeds
Instructions
- Whisk rice vinegar
- 1 tablespoon vegetable oil
- sesame oil
- brown sugar
- soy sauce
- and ginger together in a large bowl until dressing is combined.
- Bring water to a boil in a large pot. Add soba noodles
- stir
- and return water to a boil. Boil noodles until tender
- 4 to 5 minutes. Drain noodles in a colander under cold running water until cool
- about 1 minute.
- Heat 2 teaspoons vegetable oil in a skillet over medium heat. Cook chicken breast pieces until no longer pink in the center and the juices run clear
- 2 to 4 minutes. Add garlic
- salt
- and pepper; stir until fragrant
- about 1 minute more.
- Toss soba noodles
- chicken
- celery
- carrot
- red pepper
- cilantro
- green onion
- and sesame seeds together with dressing in large bowl.
Prep Time: 20 mins
Cook Time: 7 mins
Total Time: 27 mins
Servings: 3