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Chicken and Cold Soba Noodle Salad

Chicken and Cold Soba Noodle Salad

with Snow Peas, Mango, and Garlic-Scallion Vinaigrette

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Rated 3.3 / 4out of 3995 ratings
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Soba noodles, made with hearty buckwheat flour, make the perfect hot-weather dish. Best served cold, they soak up flavorful vinaigrettes better than any other pasta. For the perfect textural balance, juicy mango is offset by crisp snow peas and crunchy cashews. Happy eating!

Tags:Gluten free
Allergens:Tree Nuts

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time40 minutes
Cooking difficultyLevel 2
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

2 unit

Chicken Breasts

1 unit

Mango

4 ounce

Snow Peas

2 clove

Garlic

1 unit

Jalapeño

4 ounce

Soba Noodles

½ tablespoon

Sherry Vinegar

2 unit

Scallions

1 ounce

Cashews

(ContainsTree Nuts)

1 bunch

Cilantro

Not included in your delivery

2 tablespoon

Olive Oil

1 tablespoon

Sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3054.32 kJ
Calories730 kcal
Fat26 g
Saturated Fat26 g
Carbohydrate77 g
Dietary Fiber7 g
Protein50 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Pot
Bowl
Large Pan
Strainer
Instructionsarrow up iconarrow up icon
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Cut the mango
Cut the mango
1

Bring a large pot of water with a large pinch of salt to a boil. Peel the mango, then cut around the flat pit to remove the flesh. Slice the mango into thin matchsticks. Mince or grate the garlic. Thinly slice the scallions, keeping the whites and greens separate. Mince the jalapeño, removing the ribs and seeds if you prefer less heat. Roughly chop the cashews. Chop half the cilantro, reserving the remaining sprigs for garnish. Thinly slice the chicken into strips.

Make the garlic-scallion dressing
Make the garlic-scallion dressing
2

Make the garlic-scallion dressing: heat 1 ½ tablespoons oil in a large pan over medium heat. Add the garlic, scallion whites, and jalapeño to the pan and cook 1-2 minutes, until fragrant. Remove the pan from the heat, then stir 1/2 tablespoon sherry vinegar and 1 tablespoon sugar into the pan. Season with salt and pepper, then set aside in a medium bowl to cool in the refrigerator for 4-5 minutes.

Cook the soba noodles
Cook the soba noodles
3

Cook the soba noodles: add the soba noodles to the boiling water, reduce to a simmer, and cook for 4-5 minutes, until al dente. Be careful, soba noodles can quickly overcook! Drain and immediately rinse under cold water, then toss into the garlic-scallion dressing.

Cook the chicken and snow peas
Cook the chicken and snow peas
4

Cook the chicken and snow peas: heat 2 teaspoons oil in the same large pan over high heat. Season the chicken with salt and pepper. Add the chicken strips and cook, tossing, for 1-2 minutes, until browned but not yet cooked through. Add the snow peas to the pan and cook, tossing, 2-3 minutes, until bright green and crisp-tender. Season with salt and pepper. Set aside to cool in the refrigerator for 5 minutes.

5

Toss the chicken and snow peas into the cold soba noodles along with the mango and chopped cilantro. Season with salt and pepper.

6

Divide the soba noodle salad between bowls and garnish with the cashews, scallion greens, and reserved cilantro sprigs. Enjoy!