Soba Noodle, Chicken & Avocado Salad With A Creamy Ginger Miso Dressing
Soba Noodle, Chicken & Avocado Salad With A Creamy Ginger Miso Dressing
Share Recipe Favourite Download PDF [cd_bring_button]Equipment
- Large saucepan (for noodles)
- Colander (to drain noodles)
- Chopping Board
- Sharp Knife
- Large Salad Bowl
- Small mixing bowl
- Whisk or fork
Ingredients
- 270 g soba noodles
- 2 lebanese cucumbers chopped into half moons
- 1 cup edamame beans thawed
- 4 spring onions finely sliced
- 1 avocado large, sliced
- 2 cups cooked chicken chopped (store bought is fine or oven-baked chicken breasts)
Dressing
- 2 tablespoons white miso paste
- 1 lime juice squeezed
- 1 tablespoon honey
- 1 tablespoon sesame seeds optional
- 2 teaspoons apple cider vinegar
- 1 teaspoon ginger very finely chopped
Instructions
- Cook the soba noodles according to packet instructions (about 3 minutes). Drain and rinse under cold water to stop the cooking process. Set aside.
- For the dressing: In a small bowl, whisk together all the ingredients. Gradually add water, 1 teaspoon at a time, whisking until you reach your desired creamy consistency.
- In a large salad bowl, combine the soba noodles, cucumber, edamame beans and spring onion. Add the sliced avocado and cooked chicken to the bowl. Drizzle over the dressing and gently toss to combine.
Notes
Practical Cooking Tips & Tricks
- Don’t overcook soba noodles — they only need a few minutes. Rinse thoroughly to avoid clumping.
- Slice avocado just before serving to prevent browning.
- If making ahead, store salad and dressing separately, then combine when ready to eat.
- Use leftover roast chicken or rotisserie chicken for convenience.
- Add dressing gradually so the salad isn’t overdressed.
Serving Suggestions
- Serve warm as a hearty dinner or chilled as a refreshing lunch.
- Pair with miso soup or steamed greens for a full Japanese-inspired meal.
- Top with crushed roasted peanuts or cashews for crunch.
- Add chilli flakes or sliced fresh chilli for heat.
- Pack in lunchboxes — it travels well if stored cold.
Make Ahead / Prepare Ahead
- Cook noodles and chicken in advance, then refrigerate separately.
- Make dressing ahead of time and store in the fridge.
- Assemble salad just before serving.
Freezer Friendly
- Not suitable for freezing — soba noodles and avocado don’t thaw well.
Storage Advice
- Store in the fridge in an airtight container for up to 3 days.
- Keep avocado separate if prepping ahead to avoid browning.
Meal Prep Instructions
- Cook soba noodles and chicken 1–2 days ahead.
- Store noodles, chicken, and vegetables in separate containers.
- Add avocado and dressing just before eating.
Substitutions
Vegetables (5 options):- Roasted capsicum — adds smokiness and sweetness.
- Julienned carrot — adds crunch and colour.
- Baby spinach — quick leafy addition.
- Shredded purple cabbage — adds vibrancy and crunch.
- Snow peas — sweet and crisp alternative to edamame.
- Tofu (pan-fried or baked) — plant-based option.
- Salmon (grilled or poached) — rich and omega-3 packed.
- Prawns — light and fresh protein alternative.
FAQs
- Can I make this vegetarian? Yes, swap chicken for tofu, tempeh, or extra edamame.
- Can I use another type of noodle? Yes, rice noodles or wholewheat spaghetti will work.
- How long does it last in the fridge? Up to 3 days if stored in an airtight container.
- Can I make the dressing ahead? Yes, up to 5 days in the fridge. Shake or whisk before using.
- What if I can’t find miso paste? Substitute with tahini or peanut butter for creaminess.
Helpful Hints / Pro Tips
- Keep soba noodles slightly undercooked — they’ll continue to soften once dressed.
- Add a splash of sesame oil to noodles for extra nutty flavour.
- Use ripe but firm avocado so it holds shape in the salad.
- Double the dressing — it’s great over grilled veggies or grain bowls.
- Garnish with coriander or mint for freshness.
- Add shredded carrot for colour and crunch.
- If serving cold, let noodles chill in the fridge for 20 minutes.
- Use chicken thighs instead of breast for a juicier option.
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