This is a well-balanced cold salad that works equally well as a light lunch or a starter. Buckwheat noodles have a slightly earthy, nutty quality that holds up to the sesame dressing without turning soft or heavy. The chicken is poached, which keeps it moist and easy to tear into strips. A short marinade for the vegetables in part of the dressing means every component carries flavour before the salad is even assembled. If you enjoy Thai Noodle Salad or Vietnamese Chicken Salad, this recipe will feel familiar but distinct.
About the Recipe
The recipe uses two stages of dressing. A portion goes into the vegetable marinade early, and the rest is mixed in at the end with the noodles and chicken. This keeps every component well seasoned rather than leaving anything tasting flat.
The noodles are drained into iced water after cooking to stop them cooking further and keep them firm. Sesame oil goes in immediately after draining so they do not stick together.
Blanching the spring onions briefly softens their raw bite without making them limp. The pickled ginger adds a sharp note that cuts through the richness of the sesame dressing.
Why You Will Love This Recipe
Almost everything here can be prepared in stages and the salad is served cold, so there is no pressure to time multiple hot elements at once. Poach the chicken, cook and cool the noodles, marinate the vegetables, then bring it all together when you are ready.
The dressing is just three ingredients whisked together, yet it coats everything well without overpowering the other flavours.
For anyone who enjoys a Grilled Shrimp and Rice Noodle Salad style of dish, this offers a similar eating experience with ingredients that are straightforward to source.
Cooking Tips
The most common mistake is skipping the iced water step for the noodles. Buckwheat noodles continue cooking from residual heat after draining, and if left to sit they turn soft and clump together. Have the iced water ready before the noodles go into the pot.
Do not rush the vegetable marinade. Twenty minutes makes a visible difference to how much the dressing penetrates the cucumber, capsicum and carrot.
Taste the dressing before adding all of it at the final mix, as soy sauces vary in saltiness between brands.
Top Tips
- Have a bowl of iced water ready before the noodles start cooking so you can drain and refresh them immediately.
- Add sesame oil to the drained noodles while they are still wet so it coats them evenly and prevents sticking.
- Tear the chicken along its natural grain rather than cutting it. The strips hold the dressing better this way.
- Let the vegetables marinate for the full 20 minutes before assembling the salad.
- Taste and adjust the dressing before the final mix, especially if your soy sauce is on the saltier side.
- Toast the sesame seeds in a dry pan just before serving so they are fresh and fragrant when the salad reaches the table.
Serving and Storing Suggestions
Serve the salad at room temperature or slightly chilled. It works as a standalone meal for two or as a starter for four.
If storing, keep the noodles and dressed vegetables separately and combine just before eating. The noodles absorb the dressing and soften if left assembled for too long. The poached chicken can be refrigerated for up to two days.
Pickled ginger and sesame seeds are best added fresh at serving rather than stored with the assembled salad.
Similar Recipes
- Thai Noodle Salad
- Vietnamese Chicken Salad
- Grilled Shrimp and Rice Noodle Salad
- Chicken Noodles with Hoisin Sauce
- Warm Chicken Tikka Salad
Nutrient Benefits
Buckwheat noodles provide more protein and fibre than plain wheat noodles and contain minerals including magnesium and manganese. Chicken breast is a lean source of protein. Carrot, cucumber and capsicum contribute vitamins A and C. Sesame seeds provide small amounts of calcium and iron. The dressing uses sesame oil, which is a source of unsaturated fats.
Buckwheat Noodle Salad with Chicken and Ginger
Ingredients
- 250 gms Chicken Breast
- 1/3 tsp Sichuan Peppercorns
- Salt as per taste
- 1 Star Anise
- 1/2 inch piece Ginger
- 1/2 , cut into small sticks Cucumber
- 1/2 , cut into small sticks Red Capsicum
- 1 , peeled and cut into small sticks Carrot
- 200 gms Buckwheat Noodles
- 2 tblsp Sesame Oil
- 3 , sliced Spring Onions
- 1 1/2 tblsp Shredded Pickled Ginger
- 2 to 3 tsp Toasted Sesame Seeds
- For the Soy and Sesame Dressing:
- 1/4 cup Sesame Oil
- 1 1/2 tblsp Light Soy Sauce
- 1 tsp Castor Sugar
Instructions
- To make the dressing, whisk together sesame oil, soy sauce and sugar in a bowl until sugar has dissolved.
- Place the chicken breast in a pan with enough water.
- Add a large pinch of salt, peppercorns, star anise and ginger.
- Bring to a boil, reduce heat and simmer for 15 minutes, until the chicken is tender.
- Remove from heat and leave to cool.
- Combine cucumber, capsicum and carrot in a bowl.
- Add 2 tblsp of the dressing and leave to marinate for 20 minutes.
- Cook the noodles in boiling water for about 5 to 6 minutes, until tender.
- Drain and refresh in iced water.
- Drain again.
- Add sesame oil and toss.
- Blanch the spring onions in boiling water, drain and then squeeze dry.
- Set aside to cool.
- Drain the cooled chicken and tear into strips.
- Mix the noodles, spring onions, chicken and marinated vegetables with the remaining dressing and the pickled ginger.
- Transfer to serving bowls.
- Garnish with toasted sesame seeds.
- Serve.
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Frequently Asked Questions
Can I use regular wheat noodles instead of buckwheat noodles?
Yes, thin wheat noodles or rice noodles both work as substitutes. The flavour will be milder and less nutty, but the salad will still come together well. Adjust the cooking time according to the packet instructions and still refresh in iced water after draining.
How do I know when the poached chicken is fully cooked?
After 15 minutes of simmering, remove a piece and cut through the thickest part. The meat should be white all the way through with no pink remaining. If there is any pink, return it to the pan and simmer for another 3 to 5 minutes. Keep the liquid at a gentle simmer rather than a rolling boil to keep the chicken tender.
Can I prepare this salad in advance?
You can prepare each component separately up to a day ahead. Poach and refrigerate the chicken, cook and oil the noodles, and keep the marinated vegetables in their dressing in the fridge. Combine everything only when you are ready to serve, as the noodles will absorb the dressing and soften if left assembled overnight.
Where can I find pickled ginger and Sichuan peppercorns?
Both are available at most Asian grocery stores. Pickled ginger is the same variety used with sushi and is usually sold in small jars. Sichuan peppercorns are sold whole in the spice section. If you cannot find Sichuan peppercorns, a small pinch of black pepper and a little extra ginger in the poaching liquid is a reasonable substitute, though the flavour will be different.
Is there a way to make this salad without sesame oil if I do not have it?
Sesame oil is central to both the dressing and the noodle coating step, so leaving it out entirely will noticeably change the dish. A mild toasted nut oil can stand in for coating the noodles, but the dressing will taste quite different. If sesame oil is available at all, it is worth using even a smaller quantity than specified rather than skipping it completely.
