Japanese pickled carrot, chicken & soba noodle salad
Enjoy a refreshing Japanese pickled carrot, chicken, and soba noodle salad packed with vibrant flavors and textures. Featuring tender pickled carrots, crisp cucumber, savory chicken, and nutty sesame seeds, all tossed in a delicate sesame oil and garlic dressing. Perfect for a light yet satisfying meal!
- 11 Apr 2024
- Cook time 10 min
- Prep time 30 min
- 4 Servings
- 12 Ingredients
This Japanese pickled carrot, chicken, and soba noodle salad is a perfect combination of tangy, savory, and refreshing flavors. It's light yet satisfying, making it an ideal option for a healthy lunch or dinner. With the sweetness of pickled carrots, the crunch of cucumbers, and the tender chicken mixed with soba noodles, this dish offers a delightful taste of Japanese cuisine.
Ingredients:
Instructions:
1. In a bowl, combine the vinegar, sugar, and salt. Stir until the sugar and salt are fully dissolved.
2. Add the julienned carrots and cucumber to the bowl, tossing to coat them evenly in the pickling mixture.
3. Cover and refrigerate for at least 30 minutes to allow the vegetables to pick.
2. Cook the Chicken:
1. Place the chicken breasts in a pot of boiling water. Reduce heat to low and simmer for 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
2. Remove the chicken from the water and let it cool. Once cooled, shred the chicken using two forks or your hands.
1. Cook the rice noodles according to the package instructions. Once cooked, drain and rinse with cold water to stop the cooking process.
2. Toss the noodles with the sesame oil to prevent them from sticking together.
1. In a large bowl, combine the cooked rice noodles, shredded chicken, and pickled vegetables (carrots and cucumber).
2. Add the minced garlic, chopped coriander leaves, and chopped scallions. Toss to combine all ingredients evenly.
3. Sprinkle the toasted sesame seeds over the salad for garnish and added flavor.
1. Serve the salad fresh, garnished with extra coriander leaves and scallions if desired.
2. Enjoy your Japanese Pickled Carrot, Chicken & Soba Noodle Salad chilled or at room temperature!
Tips:
- Pickling Time: Allow the carrots to pickle for at least 30 minutes to ensure they absorb the vinegar and sugar mixture. For a more intense flavor, you can let them pickle overnight in the refrigerator.
- Cooking Chicken: To keep the chicken breasts tender, avoid overcooking them. You can poach, grill, or bake the chicken depending on your preference.
- Noodle Preparation: Cook the soba noodles according to the package instructions and rinse them under cold water to stop the cooking process. This will also help in maintaining the texture and preventing them from sticking together.
- Garlic Infusion: Lightly sauté the minced garlic in sesame oil before adding it to the salad to enhance its flavor.
- Customization: Feel free to add other vegetables like bell peppers or radishes, or swap the chicken for tofu to make this salad vegetarian.
This Japanese pickled carrot, chicken & soba noodle salad is not only delicious but also packed with nutrients. The blend of flavors and textures makes it a delightful dish that you can serve any time of the year. Feel free to experiment with additional vegetables or proteins to customize it to your taste. Enjoy your culinary creation!
| Nutrition Facts | |
|---|---|
| Serving Size | 400 grams |
| Energy | |
| Calories 340kcal | 14% |
| Protein | |
| Protein 30g | 20% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 5g | 14% |
| Sugar 11g | 11% |
| Fat | |
| Fat 9g | 11% |
| Saturated 1.57g | 5% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 1020ug | 114% |
| Choline 110mg | 20% |
| Vitamin B1 0.27mg | 23% |
| Vitamin B2 0.31mg | 24% |
| Vitamin B3 13mg | 79% |
| Vitamin B6 1.17mg | 69% |
| Vitamin B9 50ug | 12% |
| Vitamin B12 0.24ug | 10% |
| Vitamin C 10mg | 11% |
| Vitamin E 1.66mg | 11% |
| Vitamin K 33ug | 27% |
| Minerals | |
| Calcium, Ca 70mg | 5% |
| Copper, Cu 0.26mg | 0% |
| Iron, Fe 1.63mg | 15% |
| Magnesium, Mg 88mg | 20% |
| Phosphorus, P 370mg | 29% |
| Potassium, K 930mg | 27% |
| Selenium, Se 30ug | 57% |
| Sodium, Na 640mg | 42% |
| Zinc, Zn 1.88mg | 17% |
| Water | |
| Water 320g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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