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Sesame Soba Noodles with Roast Chicken and Chard

Scott Phillips

Servings: 4

Store-bought rotisserie chicken is a time-saver here, but it’s the punch of fresh ginger plus soy sauce and sesame oil that makes this a dish you can’t stop eating.


  • 2-1/2 Tbs. Asian sesame oil
  • 1-1/2 Tbs. soy sauce
  • 1/4 tsp. crushed red pepper flakes
  • 2 Tbs. extra-virgin olive oil
  • 3 scallions, very thinly sliced, white and green parts kept separate
  • 1 medium bunch Swiss or rainbow chard (10 oz.), trimmed and cut crosswise into 1-inch ribbons
  • 2 Tbs. finely chopped fresh ginger
  • 2 cups shredded rotisserie chicken
  • 8 oz. soba noodles
  • 3 Tbs. finely chopped salted peanuts or cashews (optional)
  • Lime wedges for garnish

Nutritional Information

  • Calories (kcal) : 520
  • Fat Calories (kcal): 190
  • Fat (g): 22
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 6
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 60
  • Sodium (mg): 760
  • Carbohydrates (g): 51
  • Fiber (g): 4
  • Protein (g): 36


  • Bring a large saucepan of water to a boil.
  • Meanwhile, in a large bowl, whisk the sesame oil, soy sauce, and pepper flakes to combine.
  • Heat the olive oil in a 12-inch skillet over medium-high heat. Add the scallion whites and cook, stirring frequently, until soft but not browned, about 2 minutes. Add the chard and ginger; toss, cover, and cook, stirring once or twice, until the chard is wilted, 2 to 3 minutes. Add the chicken, reduce the heat to medium low, and cook, uncovered, stirring occasionally, until the chicken is warmed through, about 2 minutes more. Take off the heat.
  • Boil the noodles according to package directions until just tender. Reserve 3 Tbs. of the water, and then drain the noodles. Add the noodles and the reserved water to the sesame oil mixture and toss to combine. Divide the noodles among serving bowls and top with the chicken mixture, scallion greens, and nuts, if using. Serve with the lime wedges.


Rate or Review

Reviews (7 reviews)

  • user-6944017 | 04/21/2019

    Absolutely love this recipe. I make a cheater version of it (ramen noodles, 6oz each baby kale & baby spinach) pretty much every week, and keep 2-cup portions of shredded chicken thighs in the freezer exclusively for this. Would surely be great with the lime and chopped nuts, but I've never remembered them and never missed them.

  • localempa | 06/08/2015

    Not only was this delicious, but a very quick dinner too. (Especially with the greens pre-prepped.) I subbed kale for the chard, and garnished with radishes in addition to cashews and scallions. (Sesame seeds would be good too.) Great recipe!

  • bunkylion | 06/04/2015

    We enjoyed this very much. I doubled the sauce for my 10 oz. package of noodles and let the noodles absorb some of the excess and it was really very good. We grilled a chicken breast and it was plenty for the two of us. I thought for sure it would need the optional lime plus my own optional sriracha. Really did not need either - great as is.

  • blancb | 05/10/2015

    Rarely do I run into issues with the MIT receipes but this one was simply aweful. The flavors did not seem to mesh well. I added some bok choy that I had on hand for extra crunch. Despite adding extra soy sauce and lime juice my wife and I could not make it appealing.

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