Chicken Buckwheat Soba Salad Recipe

Chicken Buckwheat Soba Salad Recipe

Whether you’re preparing a quick lunch or a light dinner, Chef Indigo's Chicken Buckwheat Soba Salad Recipe promises to be a delicious and nourishing choice that’s easy to make. 

 

 

Chicken Buckwheat Soba Salad

Makes 4 servings

  • 1 pack of pure buckwheat soba noodles (Eden brand is recommended)
  • 2-3 tbsp sesame oil
  • ⅓ cup shredded carrott
  • ~6 local cherry tomatoes, sliced in half
  • ½ cup snap peas, blanched and sliced
  • ⅓ cup cup thinly sliced yellow bell pepper
  • ¼ cup cooked & deshalled edamame beans 
  • Handful of mizuna greens
  • 1 bunch of scallions, thinly sliced

Soy free teriyaki chicken:

  • 4 boneless, skinless, organic chicken thighs
  • 2 tbsp avocado oil
  • ⅓ cup coconut aminos
  • ½ cup water
  • 3 tbsp maple syrup
  • 1 tbsp lemon juice or rice vinegar
  • 1 clove garlic
  • 1 inch of peeled, fresh ginger
  • 2 tbsp sesame oil
  • 1 tsp sesame seeds
Sesame Ginger Dressing:
  • 1 inch ginger
  • 3 Tbsp sesame seeds
  • ½  cup coconut aminos
  • ½  cup water
  • 2 tbsp ume plum vinegar
  • 2 tbsp lemon juice
  • 3 tbsp maple syrup

     

     

    Instructions: 

     

    Thinly slice the boneless, skinless chicken thighs into ½ inch thick strips. Blend all remaining ingredients except sesame seeds in a blender to create a teriyaki sauce. Pour the sauce over the chicken and let sit for about 30 minutes.


    Meanwhile, heat a pot of water with salt on high until boiling. Add the soba noodles and cook until tender. Drain the noodles and run under cold water to cool. Toss the noodles with sesame oil to prevent sticking, and transfer to the serving platter or bowl. Then set in the refrigerator to cool.


    Prepare the veggies, adding 2 cups of colorful, thinly sliced seasonal vegetables, creating a “rainbow” effect.

     

    While the noodles cool, heat a large pan on medium-high, and add the chicken strips to the pan. Leave the pan uncovered. Reduce heat to medium and let ingredients simmer for about 10 minutes, sauce reduces and the chicken cooks. Remove the chicken from the pan and let it cool slightly.


    Create the dressing by blending all listed ingredients (including sesame seeds) together. Adjust the flavor to your liking if needed.


    To plate, set the mizuna greens of choice down on top of the chilled noodles. Then leave space for the chicken as you add the prepared vegetables, mixing the vegetables all together or separate them individually on the noodles. Then add the chicken. Lastly, sprinkle with thinly sliced scallions.

     

    Pour the dressing over last and mix to eat.


    Note: Feel free to substitute the chicken with cooked egg/boiled egg or oven-roasted teriyaki tofu.



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