Soy Chicken and Green Tea Noodle Salad
Experience a burst of bold flavors and vibrant textures with this Soy Chicken and Green Tea Noodle Salad, a fusion-inspired dish that’s as nourishing as it is delicious. Featuring tender chicken marinated in a savory-sweet blend of soy sauce, honey, garlic, and ginger, paired with earthy green tea soba noodles, this salad offers a refreshing balance of zest and umami. Crisp cucumber, carrot, and scallions add a satisfying crunch, while fragrant sesame oil and toasted sesame seeds tie everything together with nutty depth. Perfect for a light yet satisfying dinner or a quick meal prep option, this protein-packed recipe comes together in just 40 minutes and is customizable with fresh cilantro or extra sesame seeds for added flair. Whether you're seeking a healthy weeknight meal or an impressive dish for guests, this salad is guaranteed to delight your taste buds!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 0.25 cup Soy sauce
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 2 cloves Garlic
- 1 tablespoon Ginger
- 200 grams Green tea soba noodles
- 1 large Cucumber
- 1 large Carrot
- 2 stalks Scallions
- 2 tablespoons Sesame oil
- 1 tablespoon Toasted sesame seeds
- 0.25 cup Fresh cilantro leaves (optional)
- 1 tablespoon Neutral oil (e.g., vegetable or canola)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a small bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, and grated ginger to create the marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish, pour half of the marinade over them, and let them marinate for at least 15 minutes (or up to 4 hours in the refrigerator). Reserve the other half of the marinade for dressing.
While the chicken marinates, cook the green tea soba noodles according to package instructions. Once cooked, rinse them under cold water to stop the cooking process and drain well.
Peel the cucumber and carrot, then julienne (cut into thin matchstick slices) both. Thinly slice the scallions. Set aside the prepared vegetables.
Heat 1 tablespoon of neutral oil in a skillet over medium heat. Remove the chicken from the marinade and cook for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes, then slice it into thin strips.
In a large bowl, combine the drained green tea noodles, cucumber, carrot, scallions, sesame seeds, and cilantro (if using). Drizzle with sesame oil and the reserved marinade, tossing everything to coat evenly.
Divide the noodle salad among serving plates and top each portion with the sliced chicken.
Garnish with extra sesame seeds or cilantro if desired. Serve immediately and enjoy your Soy Chicken and Green Tea Noodle Salad!
Nutrition Facts
Calories |
1852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 3818 mg | 166% | |
| Total Carbohydrate | 185.6 g | 67% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 46.7 g | ||
| Protein | 142.3 g | 285% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 283 mg | 22% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1486 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
