Cold Soba Noodle Salad with Chicken, Mango and Garlic-Scallion Vinaigrette

This cold soba noodle salad is the ultimate dish for warm weather. Soba noodles, made from hearty buckwheat flour, have a wonderful nutty flavor and a firm texture that holds up beautifully when chilled. They are the perfect canvas for a bold, tangy vinaigrette.

In this recipe, juicy mango contrasts with crisp snow peas and crunchy cashews, while tender chicken strips add protein. The garlic-scallion vinaigrette ties everything together with a savory, slightly sweet kick. It’s a balanced, satisfying meal that comes together quickly.

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Ingredients

2 unit Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 unit MangoView ingredient guideLike ingredientDislike ingredient

4 ounce Snow PeasView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

4 ounce Soba NoodlesView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Sherry VinegarView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 ounce CashewsView ingredient guideLike ingredientDislike ingredient

1 bunch CilantroView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Peel the mango and slice the flesh into thin matchsticks. Mince or grate the garlic. Thinly slice the scallions, keeping the white and green parts separate. Mince the jalapeño (remove seeds and ribs for less heat). Roughly chop the cashews. Chop half the cilantro; reserve the rest for garnish. Slice the chicken breasts into thin strips.
2. Make the vinaigrette: Heat 1½ tablespoons olive oil in a large pan over medium heat. Add the garlic, scallion whites and jalapeño; cook for 1-2 minutes until fragrant. Remove from heat and stir in the sherry vinegar and sugar. Season with salt and pepper. Transfer to a medium bowl and refrigerate for 4-5 minutes to cool.
3. Cook the soba noodles: Add the noodles to the boiling water, reduce to a simmer and cook for 4-5 minutes until al dente. Drain and rinse immediately under cold water. Toss the drained noodles into the cooled vinaigrette.
4. Cook the chicken and snow peas: Heat the remaining 2 teaspoons olive oil in the same pan over high heat. Season the chicken strips with salt and pepper. Add the chicken and cook, tossing, for 1-2 minutes until browned but not fully cooked. Add the snow peas and cook for 2-3 minutes until bright green and crisp-tender. Season with salt and pepper. Remove from heat and refrigerate for 5 minutes to cool.
5. Add the cooled chicken and snow peas to the noodle mixture, along with the mango and chopped cilantro. Toss to combine. Season with additional salt and pepper if needed.
6. Divide the salad among bowls. Garnish with the cashews, scallion greens and reserved cilantro sprigs. Serve cold.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute the chicken with shrimp, tofu or even leftover rotisserie chicken. Adjust cooking times accordingly.

How long does this salad keep in the refrigerator?

This salad is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to 1 day. The noodles may absorb some dressing, so you might want to add a splash of vinegar or oil before serving.

Can I make this salad ahead of time?

You can prep the components in advance: cook the noodles, make the vinaigrette and cook the chicken and snow peas. Store them separately in the refrigerator, then toss together just before serving.