Peanut Chicken And Soba Salad Food

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SOBA WITH CHICKEN AND PEANUT SAUCE



Soba with Chicken and Peanut Sauce image

Categories     Chicken     Garlic     Nut     Onion     Pasta     Soy     Vegetable     Quick & Easy     Dinner     Lunch     Peanut     Gourmet     Dairy Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1 pound chicken cutlets or tenders
1 pound soba noodles
1/2 seedless cucumber (usually plastic-wrapped)
2/3 cup creamy peanut butter (not natural)
1/4 cup soy sauce
1 tablespoon Asian sesame oil
2 teaspoons Chinese chile garlic paste (preferably Lan Chi) or Sriracha (Southeast Asian chile sauce) plus additional for serving
1/4 cup chopped scallions
Special Equipment
an adjustable-blade slicer with 1/4-inch julienne blade

Steps:

  • Cut chicken into 1/2-inch-wide strips, then cook in a 5- to 6-quart pot of boiling salted water , stirring occasionally, until just cooked through, 1 to 2 minutes. Transfer chicken with a slotted spoon to a bowl (drain any excess liquid), reserving water in pot.
  • Return water to a boil, then cook noodles, stirring occasionally, until just tender, 4 to 8 minutes. Reserve 3/4 cup noodle-cooking water and drain noodles in a colander. Rinse noodles under cold water to stop cooking, then drain well.
  • While noodles cook, cut cucumber lengthwise into julienne strips, slicing until you reach core, then rotating cucumber a quarter turn, continuing to slice and rotate until left with nothing but core. Pat dry.
  • Whisk together peanut butter, soy sauce, sesame oil, chile paste, and reserved cooking water until smooth.
  • Divide noodles among large serving bowls. Spoon about 1/4 cup peanut sauce over noodles in each bowl, then divide chicken, cucumber, and scallions among bowls. Serve immediately with remaining sauce and additional chile paste. Stir noodles just before eating.

PEANUT CHICKEN SOBA SALAD



Peanut Chicken Soba Salad image

Make and share this Peanut Chicken Soba Salad recipe from Food.com.

Provided by viking

Categories     Asian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

2 cups water
2 boneless skinless chicken breast halves
4 black peppercorns
1 bay leaf
1 tablespoon rice vinegar
2 tablespoons peanut oil
2 teaspoons low sodium soy sauce
1 teaspoon honey
1 teaspoon chili-garlic sauce (such as Lee Kum Kee)
1/2 teaspoon salt
2 cups cooked soba noodles (about 4 oz. uncooked)
1 cup grated carrot
1/2 cup thinly sliced green onion
1/4 cup minced red onion
1/4 cup chopped fresh basil
4 teaspoons chopped dry-roasted unsalted peanuts
lime wedge (optional)

Steps:

  • Combine first 4 ingredients in a medium saucepan; bring to a boil.
  • Cover, remove from heat, and let stand 15 minutes or until chicken is done.
  • Remove chicken from pan, and discard peppercorns, bay leaf, and cooking liquid.
  • Shred chicken, place in a large bowl.
  • Combine vinegar and next 5 ingredients (vinegar through salt), stirring with a whisk.
  • Pour over chicken, let stand 5 minutes.
  • Add soba noodles and the next 4 ingredients (noodles through chopped basil) to chicken mixture, and toss well.
  • Sprinkle with peanuts and garnish with lime slices if desired.

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