Chicken Soba Salad With Ginger Peanut Dressing Food

SPICY PEANUT SOBA NOODLE SALAD RECIPE

Steps:

• Puree sauce ingredients in a food processor or blender. Add the peanuts last so you can control how chunky it is (I like to leave it a little more on the chunky side).
• Cook the chicken in a skillet over medium high heat. Season with salt and pepper. When the chicken is cooked through, set aside until cool enough to handle and shred the meat.
• Chop the red pepper, cabbage, and cilantro to your desired size for the salad.
• Cook the noodles according to package directions (usually just boiling for a few minutes).
• Toss everything together with enough dressing to generously coat everything. Serve hot or cold!

CHICKEN AND MANGO SOBA SALAD WITH PEANUT DRESSING

Steps:

• Bring a large pot of water to a boil. In a medium bowl, whisk peanut butter, hot water, soy sauce, rice wine vinegar, sesame oil, ginger, lime juice and Sriracha until smooth. Season to taste with salt. Add sugar, if using, and stir. Set aside.
• Drop the snap peas into the boiling water and cook until they just turn bright green, about 30 seconds. Using a mesh strainer or a spider (leave the water in the pot), transfer to a colander and rinse under cold water until cool. Drain and slice each pea lengthwise into 2 or 3 pieces. Set aside.
• Return water to a boil and cook soba noodles according to package instructions. Drain and rinse under cold water until cool (if noodles get sticky, rinse again with cool water).
• In a large serving bowl, toss noodles with the chicken, mango and peanut dressing. Add two-thirds of the snap peas, cucumbers, cilantro and chiles, reserving the rest for garnish. Season to taste with salt and pepper.
• When ready to serve, top with remaining snap peas, cucumbers, cilantro and chiles and serve immediately.

SOBA NOODLE SALAD WITH PEANUT DRESSING

Steps:

• Make the salad: Bring a large pot of water to a boil. Add the soba noodles and cook until al dente according to the package directions. Drain the noodles and reserve 1/4 cup of the cooking water.
• Transfer the noodles to a large bowl; add the cucumbers, carrots and bell peppers.
• Make the dressing: In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, sesame oil, honey, garlic and the reserved cooking water until creamy.
• Add the dressing to the bowl with the noodles and toss to combine. Garnish with crushed peanuts and cilantro. Serve warm, chilled or at room temperature.

GINGER-PEANUT DRESSING

Steps:

• Combine all ingredients in a small bowl - stir until peanut butter is dissolved.
• Toss with your favorite Asian salad or slaw or use on the side.

SOBA NOODLE SALAD WITH GINGER-PEANUT DRESSING

Steps:

• Combine all dressing ingredients in a small pan and whisk over low heat until smooth.
• Set aside.
• Trim the asparagus and cut into 2-inch pieces.
• Cut snow peas into thirds after pulling the strings.
• Cook the asparagus in boiling water for 3 minutes (time it!).
• Add the snow peas and cook another 30 seconds, then drain immediately in a colander and rinse with cold water until cool.
• Pat the vegetables dry and put into a bowl.
• Cut the pepper into 1/4 inch slices and slice the mushrooms thinly.
• Toss the pepper and mushrooms with the asparagus, peas, and bean sprouts as well as 3 tbs of dressing, then refrigerate.
• Bring a pot of water to a boil, break the soba noodles into halves or thirds, and cook until tender.
• Drain and rinse.
• Toss the noodles with the vegetable mix and the remaining dressing, then refrigerate for 15 minutes to let the flavors blend and the noodles absorb some of the dressing.
• Garnish with peanuts and serve.

CHICKEN NOODLE SALAD WITH PEANUT-GINGER DRESSING

Steps:

• To make the dressing, place the peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, red pepper flakes, and 3 tablespoons of chicken broth together in a blender or bowl of a food processor. Blend until smooth. Season to taste with salt and pepper. Thin the dressing to your taste by adding more chicken broth or water.
• Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente, 8 to 10 minutes. Drain and place pasta into a large mixing bowl.
• Add the chicken, carrots, green onions, red pepper, celery, and cilantro to the bowl with the linguine. Pour the dressing over the noodle-chicken mixture and toss until mixture is evenly coated. Divide the salad among eight serving plates, and sprinkle peanuts over each serving.

CHICKEN SOBA SALAD WITH GINGER-PEANUT DRESSING

Steps:

• Bring a large pot of salted water to a boil. Cook soba noodles according to package instructions, stirring occasionally so they don't stick. Drain and rinse well under cold water.
• Make the dressing by combining all ingredients in a small food processor or blender and mix until dressing is smooth.
• In a large bowl, toss chicken with noodles, bell pepper, carrot, broccoli florets, bean sprouts, scallions and dressing. Add half the peanuts and sesame seeds and toss well. Serve in large bowls, each portion sprinkled with fresh ciilantro and the remaining peanuts and sesame seeds.