Spicy Peanut Soba Noodle Salad Recipe
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Yields: 8
Instructions
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!
Ingredients
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peanut butter Notes: 5 tablespoons
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water Notes: 5 tablespoons
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soy sauce Notes: 5 tablespoons, or tamari for gluten free
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sesame oil Notes: 2 tablespoons, optional - for flavor
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honey Notes: 2 tablespoons
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Juice of 1 lime
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garlic Notes: 1 clove
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chili sauce like sriracha Notes: 1/4 cup, more or less depending on spice tolerance
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peanuts Notes: 1/2 cup
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lb. chicken breast Notes: 1
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red bell pepper Notes: 1
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chopped purple cabbage Notes: 3-4 cups
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soba noodles Notes: 10 ounces
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fresh cilantro or basil to taste Notes: 1/4 cup
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crushed peanuts for topping Notes: 1/4 cup