Ingredients for Peanut Chicken And Soba Salad
- Soba Noodles
- 3 tablespoons sesame oil
- Green Onion
- Jalapeno
- 2 cloves garlic, minced
- Gingerroot
- Creamy Peanut Butter
- 1/4 cup soy sauce
- 1/4 cup chicken broth
- Fresh Cilantro
- 1 tablespoon fish sauce
- Sherry Wine
- Fresh Lime Juice
- 1 tablespoon sugar
- Red Pepper Flakes
- Red Bell Pepper
- Boneless Skinless Chicken Breast
- 1/2 cup chopped cucumber
- Roasted Unsalted Peanuts
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How to Make Peanut Chicken And Soba Salad
- Bring a large pot of salted water (about 6 quarts) to a rolling boil.
- Add 8 ounces of soba noodles and cook according to package directions, usually about 7 minutes, until tender.
- Drain noodles in a colander and rinse under cold water until completely cooled. Drain well and transfer to a large bowl.
- Toss cooled noodles with 1 tablespoon sesame oil. Cover and refrigerate.
- While noodles chill, prepare the peanut sauce: In a food processor, combine 2 tablespoons chopped green onions, 1-2 jalapeños (seeded and minced, adjust to taste), 2 cloves garlic (minced), 1 inch ginger (grated), 2 tablespoons sesame oil, 1/2 cup creamy peanut butter, 1/4 cup soy sauce, 1/4 cup chicken broth, 1/4 cup chopped cilantro, 1 tablespoon fish sauce, 1 tablespoon dry sherry, 2 tablespoons lime juice, 1 tablespoon sugar, and 1/4 teaspoon red pepper flakes (or more, to taste). Process until smooth.
- Taste and adjust seasoning as needed. Add more soy sauce for saltiness, lime juice for tang, or sugar for sweetness.
- In a large bowl, combine the chilled noodles with 1 cup cooked chicken strips (about 1.5 boneless, skinless chicken breasts, cooked and sliced), 1/2 cup chopped bell pepper (any color), 1/2 cup chopped cucumber, 1/4 cup chopped peanuts, and the remaining 2 tablespoons of chopped green onions.
- Pour the peanut sauce over the noodle mixture and toss gently to coat.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
71 g
Sugar
20g
Fat
18g
Carbs
17g
