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Cold Soba Noodle Salad with Chicken, Edamame, and Soy Vinaigrette

“Hudson has always loved Asian flavors…he takes after his mother in that way. This soba noodle salad combines a few of his favorite ingredients and flavors, and still enables me to feel like I’ve given him a well-balanced lunch filled with protein and whole grains (I use buckwheat soba noodles to add a bit more fiber). It’s also a great salad to have in the fridge for those emergency ‘I need a snack now’ moments.”

Serves 1-2

1 cup cold cooked soba noodles

1/8 cup cooked edamame

3 oz, diced grilled chicken

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon honey

1 tablespoon olive oil

1. Combine noodles, edamame and chicken in a mixing bowl.

2. In a separate bowl, whisk together soy sauce, rice vinegar, honey and olive oil.

3. Dress the noodle mixture with the vinaigrette and pack in an airtight container. This can be done a day in advance and stored overnight.

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