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overhead shot of asian chicken soba noodle salad in white bowl with a fork
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5 from 2 votes

Asian Chicken Soba Noodle Salad

You're going to love this Asian chicken soba noodle salad with a tangy sesame vinaigrette and a whole rainbow of fresh veggies for a tasty lunch or dinner. Fresh, crunchy and easy to customize with your favorite salad add ins.
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Dinner
Cuisine: Japanese
Servings: 4
Calories: 382kcal


  • 2 bunches soba noodles (180 g/6.4 oz)
  • 2 cups shredded chicken (I recommend this Slow Cooker Honey Lime Chicken)
  • 2 bell peppers (sliced thinly)
  • 2 cups red cabbage (shredded)
  • 1 zucchini (shredded)
  • ½ cup cilantro leaves (chopped)
  • Toasted sesame seeds to garnish

Sesame Vinaigrette:

  • 3 tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • 1 teaspoon sesame oil
  • 1 ½ tablespoons honey
  • ½ teaspoon Dijon


  • Bring a large pot of water to boil, and cook soba noodles for 5 minutes, stirring occasionally, until tender, but not mushy. Drain and rinse under cold water. Set aside
  • Combine cooled soba noodles, chicken, bell peppers, cabbage, zucchini and cilantro in a large bowl.
  • Shake together vinaigrette ingredients and drizzle over the salad. Toss to coat.
  • Serve with toasted sesame seeds to garnish.

Meal Prep

  • Leftovers of this salad do not keep for more than 24 hours, however you may cook the chicken, prepare the vegetables and shake up the vinaigrette up to 4 days ahead.



Serving: 1/4 batch | Calories: 382kcal | Carbohydrates: 55g | Protein: 23g | Fat: 12g | Saturated Fat: 1g | Sodium: 16mg | Fiber: 3g | Sugar: 7g