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Soba Noodle Salad with Citrus Vinaigrette

November 17, 2010

Looking for a quick and healthy dinner idea? Here’s a delicious Soba Noodle Salad with bok choy and lean grilled chicken. You can find soba noodles, often labeled buckwheat noodles, in the Asian section of supermarkets. Eat this dish hot or cold, it would also make for great leftovers the next day. I love the citrus vinaigrette paired on top of dish, the orange and lemon zest really adds a kick to the soba noodles. For a vegetarian option, sub the chicken out for tempeh or tofu. You can also use shrimp instead of chicken. Enjoy!

Soba Noodle Salad with Citrus Vinaigrette

Serves 4

Ingredients

  • 1  (8-ounce) package soba noodles
  • 1 1/4  cups  frozen shelled edamame
  • 1 1/2 pounds bok choy or baby bok choy
  • 1/2 cup chicken broth
  • 1/3  cup  sliced green onions
  • 3-4 chicken breasts, cooked (season with olive oil, salt and pepper, grill on both sides until no longer pink inside)
  • Salt and pepper
  • 2  tablespoons  fresh orange juice
  • 2  tablespoons  fresh lemon juice
  • 1  tablespoon  soy sauce
  • 1  tablespoon  sesame oil
  • 1  tablespoon  olive oil

Directions

Cook noodles in boiling water 7 minutes or until almost al dente. Add soybeans to pan; cook 1 minute or until thoroughly heated. Drain. Place noodle mixture in a large bowl.

Heat oil in a large skillet over medium-high heat. Add bok choy and chicken broth and cover for 1 minute until cooked through.

Combine orange juice, lemon juice, sesame oil and soy sauce and stir well. Pour over noodle mixture and toss.  Top with green onions and sliced chicken.

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2 Comments leave one →
  1. November 23, 2010 5:31 pm

    Awesome recipe! I have a huge pack of soba noodles in my pantry, and I didn’t know what to do with them!

  2. December 6, 2010 2:02 pm

    Will Soba noodles around, they be acting very tasty!!

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