Cold Peanut, Chicken, and Soba Noodle Salad

Total Time:
57 min
Prep:
20 min
Inactive:
30 min
Cook:
7 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 12 ounces dried soba noodles, or other buckwheat noodles
  • 3 tablespoons sesame oil
  • 1/4 cup chopped green onions (green tops only)
  • 1 jalapeno, seeded, stem removed, and minced
  • 1 teaspoon minced garlic
  • 1 teaspoon minced gingerroot
  • 1/2 cup creamy peanut butter
  • 1/4 cup soy sauce
  • 1/4 cup chicken stock
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons fish sauce
  • 1 tablespoon Sherry
  • 2 tablespoons fresh lime juice
  • 1 teaspoons sugar
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup chopped red bell pepper
  • 1 whole skinless, boneless chicken breast, cut into strips and lightly poached, and chilled
  • 1 cucumber, peeled, seeded and chopped
  • 2 tablespoons chopped roasted unsalted peanuts
Directions
  • Bring a large pot of water to a boil. Add the noodles and cook until tender, about 7 minutes. Drain in a colander and rinse under cold running water. Drain and transfer to a large bowl. Toss with 1 tablespoon of the sesame oil, cover and refrigerate.

  • In the bowl of a food processor, combine 2 tablespoons of the green onions, the jalapenos, garlic, and ginger, and process on high speed. Add the remaining 2 tablespoons of sesame oil, the peanut butter, soy sauce, chicken stock, cilantro, fish sauce, sherry, lime juice, sugar, and pepper flakes. Toss the sauce to taste with the noodles.

  • To serve, toss the noodles with the chicken strips, bell pepper, cucumber, peanuts, and remaining 2 tablespoons of green onions, and serve.


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