Chicken and Soba Noodle Salad

Chicken and Soba Noodle Salad

with Snow Peas, Mango, and Garlic-Green Onion Vinaigrette

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Soba noodles, made with hearty buckwheat flour, make the perfect hot-weather dish. Best served cold, they soak up flavourful vinaigrettes better than any other noodles. For the perfect textural balance, juicy mango is offset by crisp snow peas and crunchy cashews.

Allergens:Sulphites/SulfiteSoy/SojaWheat/BléTree Nut/NoixPeanut/Cacahuète

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

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Thighs

150 g


10 g


2 unit

Green Onions

1 unit

Red Chili Pepper

10 g


1 tbsp

Rice Vinegar


1 tbsp

Soy Sauce

(ContainsSulphites/Sulfite, Soy/Soja, Wheat/Blé)

113 g

Soba Noodles


14 g


(ContainsTree Nut/Noix, Peanut/Cacahuète)

227 g

Snow Peas, trimmed

Not included in your delivery

2 tsp



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3197 kJ
Calories764 kcal
Fat39 g
Saturated Fat9 g
Carbohydrate63 g
Sugar19 g
Dietary Fiber6 g
Protein36 g
Cholesterol143 mg
Sodium721 mg
Utensilsarrow down iconarrow down icon
Large Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Cut a small piece off the larger end of the mango(es). Stand it on your cutting board. Avoiding the flat pit running down the centre of the mango, cut the ‘cheeks’ off around the pit. Remove the flesh with a spoon and cut into thin strips.


Bring a medium pot of salted water to a boil. Mince or grate the garlic. Thinly slice the green onions. Roughly chop the cilantro. Mince the chili, removing the ribs and seeds if you prefer less heat.


Heat a large pan over medium heat. Add a drizzle of oil, then the garlic and green onions. Cook until fragrant, 1-2 min. Remove the pan from the heat and stir in the vinegar, soy sauce and sugar. Season with salt and pepper. Pour the dressing into a large bowl, then place it in the refrigerator to cool.


Add the soba noodles to the boiling water, then reduce the heat to medium-low. Cook until the noodles are tender, 4-5 min. (TIP: Be careful, soba noodles can quickly overcook!) Drain and immediately soak the noodles in cold water in the same pot.


Add another drizzle of oil to the same pan over medium-high heat. Add the chicken and snow peas. Cook until the chicken is cooked through and the snow peas are tender crisp, 6-7 min. Season with salt and pepper.


Add the noodles, chicken mixture and mango strips to the garlic-onion dressing. Toss to combine. Divide the soba noodle salad between bowls and sprinkle with cashews, cilantro and as much chili as you like.