Hearty Soy Sauce Buckwheat Noodle Salad
Delicious Soy Sauce Buckwheat Noodle Salad Recipe: A Perfect Harmony of Fresh Vegetables and Chicken Breast
Hello everyone! Today, I’ve prepared a ‘Hearty Soy Sauce Buckwheat Noodle Salad’ that makes for a fantastic meal, especially when you’re craving something light and flavorful. This salad is packed with a generous amount of fresh salad greens, chewy buckwheat noodles, tender chicken breast, and crisp cucumber. The combination of diverse ingredients offers both great taste and nutrition. We’re using only about 35g of buckwheat noodles to keep it light and satisfying. If you love salads, try making this healthy and delicious meal! Let’s get started!
Salad Ingredients- Assorted salad greens, desired amount
- Buckwheat noodles, 35g
- Sweet corn kernels, 1-2 Tbsp
- Chicken breast, 1/2 portion
- Fresh cucumber, 2-3cm
- Onion, 1/5 medium
- Salt, for boiling eggs
- Mirin, for boiling chicken (optional)
Special Soy Sauce Dressing- Stevia, 0.5 Tbsp
- Red pepper powder (Gochugaru), 1 Tbsp
- Soy sauce, 1 Tbsp
- Vinegar, 1 Tbsp
- Wasabi paste, 1/3 Tbsp (adjust to taste)
- Toasted sesame seeds, desired amount
- Stevia, 0.5 Tbsp
- Red pepper powder (Gochugaru), 1 Tbsp
- Soy sauce, 1 Tbsp
- Vinegar, 1 Tbsp
- Wasabi paste, 1/3 Tbsp (adjust to taste)
- Toasted sesame seeds, desired amount
Cooking Instructions
Step 1
First, let’s boil an egg. Place one egg in a pot with water and a pinch of salt. Once the water comes to a boil, reduce the heat to medium-high and simmer for 7-8 minutes. After boiling, immediately transfer the egg to cold water to cool, then peel it.
Step 2
In another pot, add the chicken breast, a splash of mirin (optional, for tenderness and to remove odor), and water. Boil until the chicken is cooked through.
Step 3
While the egg and chicken are cooking, let’s prepare the vegetables. Thinly slice 1/5 of an onion. To mellow its strong flavor and make it crisper, soak the sliced onion in cold water for about 10 minutes.
Step 4
Prepare the cucumber by washing it and slicing it into 2-3cm pieces.
Step 5
Wash the assorted salad greens thoroughly in lukewarm water with a little vinegar. After washing, gently shake off excess water. If using a salad spinner, this is the time to use it. Chop the greens into bite-sized pieces. Ensuring the greens are dry will prevent the dressing from becoming watery.
Step 6
Cut the boiled egg into bite-sized pieces, such as quarters.
Step 7
Shred or slice the cooked chicken breast according to its grain.
Step 8
Cook 35g of buckwheat noodles according to the package instructions. Once cooked, rinse the noodles immediately under cold running water 2-3 times to firm them up and remove excess starch. Drain them thoroughly.
Step 9
Now it’s time to assemble the salad. Arrange the prepared salad greens, buckwheat noodles, chicken breast, cucumber, onion, and sweet corn kernels (1-2 Tbsp) attractively in a salad bowl or your serving dish.
Step 10
Let’s make the special soy sauce dressing. In a small bowl, combine 0.5 Tbsp of stevia, 1 Tbsp of gochugaru, 1 Tbsp of soy sauce, 1 Tbsp of vinegar, and 1/3 Tbsp of wasabi paste. Mix well until thoroughly combined. Sprinkle with toasted sesame seeds for added aroma and flavor. (You can adjust the amount of wasabi to your preference.)
Step 11
Drizzle the delicious soy sauce dressing over your assembled salad, and voilà! Your Hearty Soy Sauce Buckwheat Noodle Salad is complete. Enjoy your meal!
