Skip to content blueberry council logo

U.S. Highbush Blueberry Council

Blueberry Soba Noodle Salad
soba noodle salad


  • 6 ounces soba noodles
  • 1-1/2 cups blueberries, divided
  • ¼ cup Hoisin sauce
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons fresh lime juice
  • 1-1/2 teaspoons soy sauce
  • 1-1/2 teaspoons cornstarch
  • 1 teaspoon chili paste
  • 1-1/2 pounds boneless, skinless chicken breast, cut into strips or chunks
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • ½ teaspoon salt
  • 2 tablespoons vegetable oil
  • ½ cup chopped fresh basil, divided
  • Toasted pine nuts and shredded
  • coconut (optional)


  1. Cook soba noodles until al dente according to package directions. Drain; set aside.
  2.  In a small bowl combine 1/2 cup of the blueberries, Hoisin sauce, vinegar, lime juice and soy sauce; with a potato masher, crush berries.
  3. Stir in cornstarch and chili paste until dissolved; set aside.
  4. In a large bowl combine chicken, garlic, ginger and salt.
  5. In a large skillet, heat vegetable oil over medium-high heat.  Add chicken; cook 2 minutes on each side. Stir in blueberry mixture and 2 tablespoons water. Cook, stirring occasionally, until sauce begins to thicken, about 3 minutes.
  6.  Stir in noodles, remaining cup of blueberries and half of the basil.  Reduce heat to low, cook just until blueberries are warm, about 1 minute.
  7. To serve, divide among pasta bowls. Garnish with pine nuts, coconut and remaining basil, if desired.

Number of servings (yield): 4


  • 500 calories
  • 46 grams protein
  • 53 grams carbohydrates
  • 2 grams dietary fiber
  • 12.6 grams fat
  • 1.6 grams saturated fat
  • 792 grams potassium

Calories: 500

Preparation time: 18-20 minutes

Print This Page