Poached chicken and soba noodle salad
This poached chicken and soba noodle salad features tender chicken combined with rice noodles and vibrant vegetables, all tossed in a tangy dressing. It's a light and nutritious dish that's perfect for lunch or dinner.
Cook time 25 min
Prep time 15 min
Ingredients:
4 chicken breasts1 cup rice noodles
1 carrot
1 red pepper
2 red hot chili peppers
1/2 cup scallions
2 tbsp vinegar
1 tsp sesame oil
1 tbsp soy sauce
1 tsp sugar
Poached chicken and soba noodle salad is a nutritious and delicious dish that combines tender poached chicken with refreshing noodles and vibrant vegetables. Perfect for a light lunch or dinner, this recipe is easy to make and full of zesty flavors. In this recipe, you will learn how to poach chicken breasts to tender perfection, cook rice noodles just right, and assemble a colorful and delightful salad with a tangy dressing.
Instructions:
- Place the chicken breasts in a large pot and cover them with water. Season with a pinch of salt, if desired.
- Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let simmer for 10-15 minutes, or until the chicken is cooked through and no longer pink in the center.
- Remove the chicken from the pot and let it cool slightly. Then, shred the chicken using two forks or slice it into thin strips. Set aside.
- Cook the rice noodles according to the package instructions. Typically, this involves boiling them in water for about 4-5 minutes until tender.
- Drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
- While the chicken is poaching and the noodles are cooking, prepare the vegetables. Julienne the carrot, thinly slice the red pepper, and slice the red hot chili peppers. Chop the scallions.
- In a small bowl, whisk together the vinegar, sesame oil, soy sauce, and sugar until the sugar is dissolved and the ingredients are well combined.
- In a large mixing bowl, combine the shredded chicken, cooked rice noodles, julienned carrot, sliced red pepper, sliced chili peppers, and chopped scallions.
- Pour the dressing over the salad and toss everything together until well coated.
- Serve the poached chicken and soba noodle salad immediately. You can garnish with additional scallions or sesame seeds, if desired.
With this poached chicken and soba noodle salad, you have a wonderfully light and refreshing meal that is both satisfying and nutritious. The combination of tender chicken, crunchy vegetables, and flavorful dressing makes it a perfect go-to dish for any occasion. Enjoy this easy-to-make salad and feel free to experiment with different vegetables and dressings to match your taste preferences.
Poached chicken and soba noodle salad FAQ:
Poach the chicken breasts for 10-15 minutes over low heat after bringing the water to a boil. The chicken is fully cooked when it is no longer pink in the center.
Rinse the cooked rice noodles under cold water immediately after boiling to stop the cooking process and reduce stickiness. Toss them with a little oil if they still seem sticky.
Yes, you can prepare the components of the salad ahead of time. Store the chicken, noodles, and vegetables separately in airtight containers in the refrigerator for up to 2 days. Combine with the dressing just before serving to maintain freshness.
You can substitute rice noodles with other types of noodles such as soba, udon, or even whole wheat spaghetti. Adjust the cooking time according to the noodle type used.
You can reduce the number of red hot chili peppers or omit them entirely. Alternatively, you can use sweet bell peppers or add a milder dressing to balance the flavors.
Cooking Tips:
- Tip 1: Make sure to poach the chicken gently to keep it tender and juicy. Avoid boiling the water rapidly, as it can make the chicken tough.
- Tip 2: Rinse the rice noodles under cold water after cooking to prevent them from sticking together and to stop the cooking process.
- Tip 3: For an extra burst of flavor, you can marinate the poached chicken in a bit of soy sauce and sesame oil before adding it to the salad.
- Tip 4: Thinly slice the vegetables for a better texture and to ensure they mix well with the noodles and chicken.
- Tip 5: Adjust the amount of red hot chili peppers according to your spice preference.
- Tip 6: Toast the sesame oil slightly before adding it to enhance its nutty flavor.
Nutrition Facts
4 ServingsCalories 250kcal
Protein 30g
Carbohydrates 20g
Fiber 2.03g
Sugar 4.79g
Fat 4.67g
More recipes
Coconut peanut tofu satay with red pepper spice
Grilled marinated tofu in a creamy coconut peanut sauce.
29 Nov 2025Ginger and pineapple fried rice
A vibrant ginger and pineapple fried rice with mixed vegetables.
12 Dec 2025Chilli soy broccoli and honeyed walnuts
A quick, spicy stir-fry of broccoli and honeyed walnuts.
14 Nov 2025Dill and dijon tuna salad
A light Dill and Dijon Tuna Salad, perfect for lunch or snacks.
05 Feb 2026Spicy honey garlic shrimp with brown rice and broccoli
Sweet and spicy shrimp served with brown rice and broccoli.
10 Jan 2026Warm chicken, green bean and mushroom salad
Enjoy a warm chicken salad with green beans and mushrooms.
12 Dec 2025