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Sesame Soba Noodles with Chicken and Vegetables

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  • Author: Nicole Criss
  • Total Time: 35 minutes
  • Yield: 4 1x


Pack this for lunch, or a picnic with your family, or enjoy it at home on a hot summer evening. No matter the venue, these cold sesame soba noodles are good grub.


  • One packet wheat soba noodles
  • 1 summer squash
  • 1 organic red pepper cut into 2 inch pieces
  • 2 cups green beans, stemmed and cut in half
  • 2 carrots cut on the diagonal
  • 2 chicken breasts cut into bite sized pieces
  • 1/4 cup freshly chopped cilantro
  • Dressing:
  • 3 tablespoons soy sauce
  • 1 tablespoon red wine vinegar
  • 1 tablespoon mirin rice wine
  • 6 tablespoons tahini sesame paste
  • 5 tablespoons water
  • 1 tablespoon sesame seeds
  • 1/4 to 1/2 teaspoon hot red pepper flakes (optional)
  • 2 inch piece of ginger
  • 1 large or 2 small garlic cloves


  1. Cook the soba noodles according to the package instructions, and rinse under cold water.
  2. Slice and sauté the summer squash in a bit of olive oil.
  3. Bring a medium pot of water to boil and blanch the red pepper, green beans and carrots for about 3 minutes.
  4. Saute the chunks of chicken in some olive oil until cooked through.
  5. Combine the noodles, vegetables and chicken in a large bowl.
  6. Mix all the dressing ingredients in a mason jar with a lid. Shake well.
  7. Dress the salad and incorporate the cilantro. Best served cool.
  • Prep Time: 15 mins
  • Cook Time: 20 mins
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