Roasted Chicken & Spicy Peanut Soba Noodles

Roasted Chicken & Spicy Peanut Soba Noodles

Aimee Herring

Provided by: Gail Simmons

45 mins total 25 mins prep Full Screen

Servings

Ingredients

• SPICY PEANUT SAUCE:
• 1/2 cup toasted sesame oil
• 4 garlic cloves minced
• 1 tablespoon minced fresh ginger
• 2 tablespoons sriracha hot sauce
• 3 tablespoons honey
• 1/2 cup creamy peanut butter
• 2 tablespoons lemon juice
• 1/4 cup low-sodium soy sauce
• 1/4 cup hot water
• CHICKEN AND NOODLES:
• 4 cups shredded chicken from a whole roasted deli-chicken
• 1/2 pound dried buckwheat soba noodles
• GREEN SALAD:
• 1/2 hothouse cucumber, thinly sliced
• 3 ribs of celery, thinly sliced on the bias
• 1 cup cilantro leaves
• 2 3 scallions, finely sliced on the bias

Directions

• SPICY PEANUT SAUCE:
  
  In a small sauté pan heat sesame oil and add garlic and ginger to gently fry until fragrant – about 1 minute. Pour into a blender and add all remaining sauce ingredients. Blend until smooth adding more hot water if necessary to achieve a rich saucy consistency.
• CHICKEN AND NOODLES:
  
  Cook soba noodles according to packet directions then drain and pour into a large mixing bowl. Add 4 cups of shredded chicken meat and dress with spicy peanut sauce. Use tongs to work sauce into chicken and noodles gently.
• GREEN SALAD:
  
  In a small mixing bowl combine cucumber, cilantro and scallions. Toss gently to combine.
• Divide noodle mix evenly amongst bowls and top with a handful of green salad.

• Filed under:
• Chicken,
• Pasta,
• Nut,
• Spice,
• Peanut Butter,
• Asian,
• Easy,
• One-Dish,
• Main Dish,
• Dinner,
• Lunch

More Recipes Like This

• 

  Almaz’s Ethiopian Doro Wat (Chicken Curry) inspired by Cutting for Stone

• 

  Pastiera di maccheroni (Pasta Bake with Pancetta, Rosemary, and Ground Pork)

• 

  Rigatoni ai carciofi (Rigatoni with Artichokes, Garlic, and Orange Zest)