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Soba noodle salad with spicy chicken

About the Recipe


  • 250 g (9 oz) of noodles (soba, ramen, rice)

  • 600 g raw, skinless chicken thighs

Coriander Chili Sesame Dressing

  • 3 cloves garlic, crushed

  • 1/2 red chili, finely chopped

  • 2 teaspoons sesame oil

  • 2 teaspoons freshly grated ginger

  • 3 tablespoons tamari

  • 2 teaspoons apple cider vinegar

  • 1/2 cup extra virgin olive oil

  • 1 tablespoon red wine vinegar

  • Handful of fresh coriander stalks included

  • pinch of sea salt

To serve

  • 4 springs onions, thinly sliced 1

  • cucumber, deseeded and sliced

  • 2 heads of bok choy, thinly sliced

  • big handful of fresh herbs, roughly chopped

  • 1 cup peanuts, toasted and roughly chopped


Step 1

Marinate the chicken for at least 20 minutes in 1Tbsp siracha and 2 Tbsp soy sauce.

Step 2

Bake in the oven at 200 degrees Celsius until cooked through or around 20-30 minutes.

Step 3

Bring a pot of water to a boil, add the noodles and cook according to the packet instructions. Drain, rinse and set the cooked noodles aside.

Step 4

For the dressing, add all ingredients to a blender and blend until smooth. Set aside.

Step 5

In a large bowl mix together the noodles, dressing, spring onions, cucumber, bok choy, herbs, and peanuts.

Step 6

Leftovers will keep in an airtight container in the fridge for up to 3 days.

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