Plate of Chicken and Vegetable Soba Noodle Salad

Chicken and Spring Vegetable Soba Noodle Salad

This Japanese-inspired soba noodle salad combines crisp spring vegetables and chicken with a perfectly balanced tamarin dressing. Introduce this light and fresh salad into your lunch rotation.




½ tbsp olive oil
50g chicken breast
¼ packet 100% buckwheat soba noodles
½ zucchini
50g snow peas
1 spring onion
1 cup white cabbage (shredded)
¼ cauliflower head
60g kohlrabi
¼ cup baby spinach
5g sesame seeds
6g sunflower seeds
½ lime
1 tbsp tamari sauce
½ tsp honey
¼ red chilli




  1. Cut chicken into thin strips.
  2. Finely shred cabbage, peel and grate kohlrabi, chop snow peas. cut cauliflower into smaller florets, slice spring onion, cut zucchini into small strips.
  3. Spray a non-stick frying pan with oil and heat on a medium-high heat. Stir-fry the chicken until cooked. Set aside.
  4. In same pan, heat some oil and add cauliflower, zucchini and snow peas – stir fry for a few minutes until vegetable shave softened. Turn off heat and add cabbage, kohlrabi and spring onion.
  5. In the meantime cook the soba noodles per packet instructions. Drain well and refresh under cold running water. Set aside.
  6. Add the chicken, soba noodles and the remaining vegetable items to a salad bowl.
  7. To make the dressing add the sesame seeds, sunflower seeds, lime juice, tamari sauce, honey and chopped chilli to a small bowl and whisk together to combine. Pour over salad. Toss gently to combine all ingredients. Serve and enjoy.

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