Soba Noodle Salad with Chicken and Vegetables

This Soba Noodle Salad with Chicken and Vegetables is a refreshing and light dish, perfect for a low-carb Japanese lunch. Tossed with a zesty sesame dressing, it combines nutty soba noodles, tender chicken, and crisp vegetables for a deliciously balanced meal.

Ingredients

• Soba noodles - 100 grams
• Chicken breast - 200 grams, cooked and sliced
• Cucumber - 1 medium, julienned
• Red bell pepper - 1 medium, sliced
• Carrot - 1 medium, julienned
• Green onions - 2 stalks, chopped
• Sesame oil - 2 tablespoons
• Soy sauce - 1 tablespoon (low sodium)
• Rice vinegar - 1 tablespoon
• Sesame seeds - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Cook the soba noodles according to package instructions, usually about 4-5 minutes. Drain and rinse under cold water to stop the cooking process.
2. In a large bowl, combine the cooked soba noodles, sliced chicken, cucumber, red bell pepper, carrot, and green onions.
3. In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, salt, and black pepper to create the dressing.
4. Pour the dressing over the noodle salad and toss well to combine all ingredients evenly.
5. Sprinkle sesame seeds on top before serving.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 500 mg
• Cholesterol: 70 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

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

Tags