Chicken Soba Noodle Salad with Creamy Peanut Dressing is a fresh, satisfying noodle salad packed with tender chicken, nutty soba noodles and crisp vegetables. Everything gets tossed in a smooth peanut dressing with the perfect balance of sweet, savoury and tangy flavour. This easy noodle salad works well for quick lunches, light dinners or meal prep and holds well in the fridge for simple grab and go meals.
This is one of those meals I make when I want something healthy but still exciting to eat. It’s got great texture, loads of fresh herbs and that creamy peanut dressing that makes everything taste better.
I also love that it uses a simple coleslaw mix as a shortcut. No endless chopping, just quick prep and big flavour. It’s the kind of salad that feels a bit special but is easy enough for a weekday lunch or a relaxed dinner on the deck.
If you enjoy fresh, Asian-style salads that don’t leave you hungry an hour later, this one’s for you. It’s filling, vibrant and great for using up leftover chicken too.
Why You’ll Love This Recipe
- Quick and easy to make
- Packed with fresh, vibrant flavours
- Healthy but filling
- Great for meal prep
- Uses convenient supermarket shortcuts
- Naturally dairy-free
How To Make the Chicken Soba Noodle Salad
Making this soba noodle salad is simple and fuss free. Start by gently poaching the chicken until tender, then slice or shred. While the chicken cooks, prepare your soba noodles according to the packet and rinse them well under cold water so they stay silky and don’t clump together.
From there it’s just assembly. Add the cooked noodles to a large bowl along with the coleslaw mix, edamame, cucumber, chilli, herbs and spring onions. Whisk up the creamy peanut dressing until smooth and pour it over the salad. Toss everything together until well coated. Serve straight away or chill slightly for an extra refreshing salad.
Serving Suggestions
Serve topped with:
- Extra herbs
- Crushed peanuts
- Lime wedges
- Extra chilli if you like heat
This salad is best served slightly chilled or at room temperature.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 2 days.
For meal prep, keep dressing separate and toss before eating.
Easy Variations
No poaching? Use rotisserie chicken for an even quicker version.
Make it vegetarian: Swap chicken for crispy tofu.
Add more colour: Mango or capsicum work beautifully.
Spicy version: Add sriracha or chilli oil to the dressing.
Helpful Tips for the Best Chicken Soba Noodle Salad
- Always rinse soba noodles in cool water after draining to stop the cooking process and remove excess starch
- Toss salad with dressing just before serving for maximum crunch
- Fresh herbs make a big difference here – don’t skip them.
- Balance the dressing to suit your taste
FAQs
Can I make this ahead of time?
Yes. Prep all ingredients and store separately, then toss together before serving.
Are soba noodles healthy?
Soba noodles are often made from buckwheat and are lower GI than many wheat noodles, making them a great option for a balanced meal.
What other protein can I use instead of chicken?
This salad works beautifully with grilled prawns, seared beef, crispy tofu or even leftover roast pork. It’s a great base recipe you can adapt to what you have on hand.
Can I make this salad gluten-free?
Yes. Just check your soba noodles, as some brands contain wheat. Choose 100% buckwheat soba noodles and use gluten-free soy sauce or tamari in the dressing.
This chicken soba noodle salad with peanut dressing is proof that healthy food doesn’t have to be boring. It’s crunchy, creamy, zesty and satisfying all at once. Perfect for busy days when you want something fresh but filling.
If you try it, let me know how it goes – I love hearing how these recipes turn out in your kitchen!
More Salad Recipes To Try:
- Vietnamese Chicken Salad
- Thai Chicken Larb Salad (Larb Gai)
- Fattoush Salad with Crispy Pita and Sumac Dressing
- Air Fryer Chipotle Chicken Bowls with Mexican Slaw
- 5-Minute Bruschetta Bowl (with Balsamic Pearls!)
Chicken Soba Noodle Salad with Creamy Peanut Dressing
Ingredients
salad
- 2 large chicken breast fillets
- 270g packet soba noodles
- 200g packet classic shredded coleslaw (dry mix)
- 1 Lebanese cucumber, sliced
- 1 cup shelled frozen edamame, thawed
- 2 spring onions, finely sliced
- 1 long red chilli, finely sliced
- ¾ cup coriander leaves
- ½ cup mint leaves, roughly chopped (optional)
- ⅓ cup peanuts, roughly chopped + extra for garnish (optional)
creamy peanut dressing
- ⅓ cup smooth peanut butter
- 1 ½ tablespoons soy sauce
- 1 ½ tablespoons lime juice
- 1 teaspoon sesame oil
- 2 tablespoons honey (or maple syrup)
- 1 clove garlic, crushed
- 1 teaspoon grated ginger
- 1-2 tablespoons warm water
Instructions
poach the chicken
- Place chicken breasts in a saucepan and cover with water. Add a pinch of salt. Bring to a gentle simmer (not a rolling boil) and cook for 12–15 minutes until just cooked through. Remove from water, rest for 5 minutes, then slice or shred. TIP: Gentle poaching keeps the chicken juicy and tender.
cook the soba noodles
- Cook soba noodles according to packet directions. Drain and rinse under cold water to stop cooking and remove excess starch. This prevents sticky noodles.
Make the peanut dressing
- Whisk peanut butter, soy sauce, lime juice, honey, sesame oil, garlic and ginger together. Add warm water gradually until the dressing is creamy and pourable. Taste and adjust: more lime for brightness, more honey for sweetness and/or more soy for savoury depth.
assemble the salad
- In a large bowl combine the soba noodles, coleslaw mix, cucumber, edamame, spring onions, chilli, herbs, peanuts and chicken. Pour over dressing and toss until well coated. Divide amongst bowls and serve garnished with extra herb sprigs and chopped peanuts if desired.TIP: keep salad and dressing separate if not serving straight away.
Notes
- Oven temperatures listed are for a conventional oven. If you’re using a fan-forced (convection) oven, reduce the temperature by 20°C.
- Measurements follow Australian standards where 1 teaspoon = 5 ml, 1 tablespoon = 20 ml and 1 cup = 250 ml.
- Herbs are fresh unless otherwise specified and cups are lightly packed.
- Vegetables are medium-sized and peeled unless stated.
- Eggs are extra-large, around 55–60 g each, unless noted otherwise.
- The dry coleslaw mix is available from Woolies or Coles in the fresh food section.
- Rinse soba noodles well after cooking to prevent them sticking together.
- I use my Thermomix to shred the chicken – (5-7 secs, Reverse, Speed 3). You can easily shred by hand though or in a food processor.
- The dressing will thicken in the fridge – loosen with a splash of water if required.
- Rotisserie shredded chicken can be used instead of poaching for a faster option.
- Adjust chilli to suit your heat preference.
- Best eaten within 24 – 48 hours for maximum freshness and crunch.
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