This soy honey noodle salad with chicken and broccoli is an easy, healthy lunch recipe and perfect for making ahead.
Full recipe with amounts can be found in the recipe card below.
- Noodles. I used egg noodles but feel free to use any noodles you prefer.
- Chicken. Boneless, skinless chicken breasts.
- Soy sauce.
- Lemon juice.
- Garlic powder.
- Chilli flakes.
- Sesame seeds.
- Spring onion / Green onion.
- Vegetables of your choice. I used broccoli but sugar snap peas, green beans, bok choy, kale, spinach and asparagus will all be delicious.
How to make noodle salad
- Prepare the chicken: Season boneless skinless chicken breasts with a little olive oil, salt, garlic powder and lemon juice. Cook in a hot frying pan or skillet until golden brown and cooked through. Remove from the pan and allow to cool before slicing.
- Make the noodle salad: Boil noodles of your choice (ramen noodles, udon noodles, soba noodles or egg noodles all work well) in plenty of salted boiling water. Drain and rinse with cold water then place in a bowl. Add the sesame seeds and spring / green onions.
- Make the salad dressing: Combine the oil, soy sauce, honey, lemon juice and seasoning and mixing well. Pour the dressing over the noodles and toss to coat. Serve the noodle salad topped with cooked chicken and vegetables of your choice.
Can you freeze noodle salad?
Noodle salad doesn’t freeze very well so I wouldn’t recommend it. You can make the salad 3-4 days in advance though if you would like to meal prep ahead.
How to cook chicken for salad
- Quick cooking: To ensure the chicken cooks even faster, you can pound the chicken breasts thin between two sheets of parchment paper or slice them in half horizontally to create two thin chicken cutlets.
- Use spices to flavor: The easiest and most delicious way to cook chicken for salad is to grill or pan-fry it. Use skinless boneless chicken breasts and season generously with your favorite herbs and spices. Depending on the salad you are serving the chicken with, spice your chicken using spices that will compliment the salad. Herbs de Provence, Italian seasoning, dried oregano, basil, rosemary, thyme and sage are all delicious on chicken. Cumin, coriander, sumac, red pepper flakes/chilli flakes, paprika and Garam masala will give the chicken a lot of flavor. Garlic and ginger are always a good idea too! Add a bit of acidity in the form of lemon or lime juice then cook your chicken until golden brown on both sides and cooked through.
Healthy lunch recipes
- Mexican chicken lunch bowls
- Curried chicken salad sandwiches
- Easy Vegetable soup
- Pea and feta quinoa salad
Soy honey noodle salad
This soy honey noodle salad with chicken and broccoli is an easy, healthy lunch recipe and perfect for making ahead.Print Pin Rate Add to Shopping ListGo to Shopping List
for the noodles
- 500 g noodles
- 1-2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons fresh lemon/lime juice
- ½ teaspoon garlic powder
- 1 tablespoon vegetable oil
- 1 teaspoon chilli/red pepper flakes optional
- salt & pepper to taste
- 2 tablespoons sesame seeds
- 4 spring/green onions finely chopped
for the chicken
- 4 skinless chicken breasts
- 2 tablespoons oil
- garlic powder to taste
- salt to taste
- juice of ½ lemon
- For the noodle salad: Cook the noodles in salted boiling water until al dente then drain and rinse with cold water. Place in a large bowl with the sesame seeds and spring onion.
- Combine the soy sauce, honey, lemon juice, garlic powder, vegetable oil, chilli flakes and seasoning and mix well.
- Pour ¾ the dressing over the noodles and toss to combine.
- For the chicken: Heat a large, non-stick pan and add the oil. Season the chicken with salt and garlic powder and place in the pan. Cook on both sides until golden brown and cooked through. Add the lemon juice then remove and allow to rest for 5-10 minutes before slicing.
- For the blanched broccoli: Bring a pot of salted water to a boil and add the broccoli. Allow to cook for 2-3 minutes then remove and place in a bowl of ice water. Drain.
- Top the dressed noodles with sliced chicken and broccoli then pour over the remaining dressing. For meal prep: Add all the elements to plastic/glass lidded containers then place in the fridge for up to 4 days.
Calories: 456kcal | Carbohydrates: 72g | Protein: 23g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 48mg | Sodium: 262mg | Potassium: 326mg | Fiber: 1g | Sugar: 3g | Vitamin A: 201IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg
Can you reheat the chicken and noodles?
You can, but I never do as I prefer serving it at room temperature.
So happy I’ve found your recipes made this and Mexican chicken lunch bowl absolutely delicious and so easy will definitely be making again!!
Another winner winner chicken dinner!
The whole family loved this recipe and it was so easy and quick to make.
Every single recipe that we have tried so far is delicious!
So happy to hear that Annelies. And thank you so much for trying so many of my recipes. 🙂
Such a tasty and flavorful meal! Wasn’t too heavy either!
Thanks Charlotte. I’m glad you liked it.
Could this be heated in a microwave?
Yes, heat in 30 second increments until warmed through.
What kind of noodles?
Any noodles you like to use, I usually just make it with egg noodles.
This looks delicious. Going to give it a good go. Not super amazing in the kitchen or with ideas so this looks right up my street. Do you know roughly what the number of calories is for this?
Good luck, I’m sure you’ll love it! I’ll update the recipe with nutritional information soon.
Yum! Easy and very tasty
SO happy to hear that!
Calorie info would be a dream come true ??
Done! Just updated the recipe. 🙂
Made this for lunch this week and it was so tasty. The noodle salad is the best I’ve ever made. Two thumbs up!
Oh wow, thanks so much Nicki! 🙂
Just out of curiosity, do you suggest eating this cold or warmed up? I assume that because it’s a salad it’s intended to be eaten cold, but some days in the winter I just can’t stand to eat a cold lunch…
Either way. My daughter can’t stand cold noodles so I warm hers up but we have it cold.
Mary Ann | The Beach House Kitchen
These look so good Alida! Perfect to have already prepared for those busy days! So nice and healthy too.
Thanks Mary Ann. The meal prep bug has bitten me so I’m pretty sure you’ll be seeing a lot of this kind of recipe around these parts in the future. 😉
How would you warm this up (sorry completely new to all this)
I love serving it cold but if you wanted to heat it up, in a pan would be fine.
I happened to have all these ingredients in the house (except for sesame seeds) so am making this for dinner. That dressing is to die for! Can’t wait to eat. Great recipe.
Oh yay! I hope you love it Lara!
I love the idea of making a salad like this for the week ahead. My kids have lunch at school but I am most often tempted by a takeaway or something unhealthy yet convenient. Will definitely try this. Thanks Alida!
I’m so glad you like the look of it Camilla. I’m exactly the same so this gives me no excuses not to eat healthy.
Yum! Definitely making this soon.
Let me know what you think once you’ve tried it Jen!