Soba Noodle Salad with Chicken and Broccoli

Coastal Living
Soba Noodle Salad with Chicken and Broccoli Recipe

Photo: Jennifer Davick; Styling: Rachael Burrow

Makes 4 servings


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8 ounces uncooked soba (buckwheat noodles)
4 cups fresh broccoli florets
2 tablespoons canola oil
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
2 cups sliced shiitake mushroom caps (about 6 ounces untrimmed mushrooms)
1 cup thin orange or red bell pepper strips
3 garlic cloves, minced
3/4 teaspoon kosher salt, divided
1 tablespoon brown sugar
3 tablespoons soy sauce
1 1/2 tablespoons toasted sesame oil
1 tablespoon rice vinegar
1/2 teaspoon dried crushed red pepper
1/4 cup thinly sliced green onions
2 teaspoons toasted sesame seeds


1. Cook noodles in a large Dutch oven according to package directions, adding broccoli during last 3 minutes of cooking time. Drain mixture; rinse well with cold water. Drain well.

2. Meanwhile, heat canola oil in a large skillet over medium-high heat. Add chicken; sauté 5 minutes or until browned. Add mushrooms, bell pepper, and garlic; sprinkle with 1/4 teaspoon salt. Sauté 2 minutes; remove from heat.

3. Whisk together sugar, next 4 ingredients, and remaining 1/2 teaspoon salt in a large bowl. Add noodles, broccoli, and chicken mixture; toss well to coat. Divide salad evenly among 4 bowls; sprinkle with green onions and sesame seeds.

Created date

April 2015