Soba Noodle Salad with Chicken

This Soba Noodle Salad with Chicken is a refreshing and nutritious low-carb Japanese dish, perfect for a light lunch. The combination of tender chicken, nutty soba noodles, and crisp vegetables makes it both satisfying and flavorful.

Ingredients

• Soba noodles - 100 grams
• Chicken breast - 200 grams
• Cucumber - 1 medium, julienned
• Carrot - 1 medium, julienned
• Red bell pepper - 1 medium, thinly sliced
• Green onions - 2, chopped
• Sesame oil - 2 tablespoons
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Fresh ginger - 1 teaspoon, grated
• Garlic - 1 clove, minced
• Sesame seeds - 1 tablespoon
• Salt - to taste
• Pepper - to taste

Steps

1. Cook the soba noodles according to package instructions, usually about 5-7 minutes, then drain and rinse under cold water to stop cooking.
2. While the noodles are cooking, season the chicken breast with salt and pepper.
3. Heat 1 tablespoon of sesame oil in a skillet over medium heat and cook the chicken for about 6-7 minutes on each side, or until fully cooked. Remove from heat and let it rest for a few minutes before slicing.
4. In a large bowl, combine the cooled soba noodles, cucumber, carrot, red bell pepper, and green onions.
5. In a small bowl, whisk together the remaining sesame oil, soy sauce, rice vinegar, grated ginger, and minced garlic.
6. Pour the dressing over the noodle and vegetable mixture and toss to combine.
7. Slice the cooked chicken and place it on top of the salad. Sprinkle with sesame seeds before serving.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 700 mg
• Cholesterol: 70 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein from chicken, promoting muscle health.
• Rich in vegetables, providing essential vitamins and minerals.

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