Name: Chilled Sesame-Ginger Chicken Soba Bowl
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 12 oz soba noodles; 2 large boneless, skinless chicken breasts (about 1.5 lbs total); 5 cups water; 1 tsp salt; 1 cup shelled edamame (thawed if frozen); 2 cups cucumber, julienned; 1/2 cup scallions, thinly sliced; 1/4 cup toasted sesame seeds; 1/3 cup low-sodium soy sauce; 2 tbsp rice vinegar; 2 tbsp toasted sesame oil; 1 tbsp fresh ginger, grated; 1 tbsp honey; 1 clove garlic, minced

Chilled Sesame-Ginger Chicken Soba Bowl

CookwithNewsletter

This chilled sesame-ginger chicken soba bowl is the ultimate summer dinner: cool, refreshing, and packed with over 35g of protein per serving. Poached chicken breast delivers lean muscle-building power, while nutty soba noodles and crisp veggies keep things light. The silky noodles are tossed in a lively dressing that balances salt, fat, and acid, inspired by techniques from modern masters. With every bite, you’ll enjoy a symphony of textures—crunchy cucumber, creamy edamame, and juicy chicken—making it a dish that invigorates both palate and body, even on the hottest Sunday evening.

Ingredients

Instructions

Bring 5 cups of water to a boil in a large saucepan. Stir in 1 tsp salt. Add chicken breasts, reduce heat to a gentle simmer, cover, and poach for 12-15 minutes until cooked through. Remove chicken and let cool. Reserve the poaching liquid.
In the same water, cook soba noodles according to package instructions (usually 4-5 minutes). Drain and rinse under very cold water until fully chilled. Drain thoroughly and toss with 1 tbsp sesame oil to prevent sticking.
While noodles chill, slice cooled chicken thinly across the grain.
Whisk together soy sauce, rice vinegar, remaining 1 tbsp sesame oil, grated ginger, honey, and minced garlic in a small bowl to create the dressing. Taste and adjust seasoning, adding vinegar for brightness or honey for more sweetness as needed.
Arrange chilled soba noodles in 4 bowls. Top evenly with sliced chicken, edamame, cucumber, and scallions.
Drizzle each bowl generously with the sesame-ginger dressing. Sprinkle with toasted sesame seeds.
Serve cold, tossing just before eating to distribute the flavors.