Description
A refreshing and colorful soba noodle salad with chicken and vegetables, topped with crunchy peanuts and fried onions.
Ingredients
Scale
- 2–1/2 cups shredded cooked chicken
- 1–1/2 cups thinly sliced carrots (julienned, ~3 carrots)
- 1 red bell pepper (thinly sliced)
- 3 cups thinly sliced red cabbage
- 9 ounces soba noodles (or thin spaghetti; see note 1)
- 1/2 cup finely chopped fresh cilantro
- 1/2 cup crushed peanuts (for topping)
- crispy fried onions (optional, for topping)
- 1 cup mayo (Best Foods or Hellmann’s)
- 1/4 cup sweet chili sauce (Mae Ploy)
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey (see note 2)
- 1–3 teaspoons Sriracha
- 1/2 teaspoon freshly grated garlic (on a microplane)
Instructions
- Dressing: In a bowl, whisk together all dressing ingredients until smooth. Set aside.
- Cook soba noodles according to package directions. Once cooked, drain and rinse under cold water for 30 seconds. Shake off excess water and set aside.
- Toss chicken, vegetables, and noodles with enough dressing to coat everything to your preference. You may have extra dressing. Add more as the noodles absorb it. Serve cold (chill in fridge for 15-20 minutes and toss again) or at room temperature. Top with crushed peanuts and crispy fried onions if desired.
Notes
- Note 1: You can substitute soba noodles with thin spaghetti if preferred.
- Note 2: Adjust honey to taste for sweetness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 45mg