Peanut, Chicken and Soba salad Recipe

Name: Peanut, Chicken and Soba salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces dried soba noodles or 12 ounces other buckwheat noodles; 3 tablespoons sesame oil; ¼ cup chopped green onion (green tops only); 1 jalapeno, seeded,stem removed,and minced; 1 teaspoon minced garlic; 1 teaspoon minced gingerroot; ½ cup creamy peanut butter; ¼ cup soy sauce; ¼ cup chicken stock; ¼ cup chopped fresh cilantro; 2 tablespoons fish sauce; 1 tablespoon sherry wine; 2 tablespoons fresh lime juice; 1 teaspoon sugar; ½ teaspoon red pepper flakes; ½ cup chopped red bell pepper; 1 whole boneless skinless chicken breast, cut into strips and lightly poached,and chilled; 1 cucumber, peeled,seeded and chopped; 2 tablespoons chopped roasted unsalted peanuts

Servings: persons

12 ounces dried soba noodles or 12 ounces other buckwheat noodles
3 tablespoons sesame oil
¼ cup chopped green onion (green tops only)
1 jalapeno, seeded,stem removed,and minced
1 teaspoon minced garlic
1 teaspoon minced gingerroot
½ cup creamy peanut butter
¼ cup soy sauce
¼ cup chicken stock
¼ cup chopped fresh cilantro
2 tablespoons fish sauce
1 tablespoon sherry wine
2 tablespoons fresh lime juice
1 teaspoon sugar
½ teaspoon red pepper flakes
½ cup chopped red bell pepper
1 whole boneless skinless chicken breast, cut into strips and lightly poached,and chilled
1 cucumber, peeled,seeded and chopped
2 tablespoons chopped roasted unsalted peanuts

1
Bring a large pot of water to a boil.
2
Add the noodles and cook until tender, about 7 minutes.
3
Drain in a colander and rinse under cold running water.
4
Drain and transfer to a large bowl.
5
Toss with 1 tablespoon of the sesame oil, cover and refrigerate.
6
In the bowl of a food processor, combine 2 tablespoons of the green onions, the jalapenos, garlic, and ginger, and process on high speed.
7
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.
8
Toss the sauce to taste with the noodles.
9
To serve, toss the noodles with the chicken strips, bell pepper, cucumber, peanuts, and remaining 2 tablespoons of green onions, and serve.

741

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 12 ounces dried soba noodles or 12 ounces other buckwheat noodles, 3 tablespoons sesame oil, ¼ cup chopped green onion (green tops only), 1 jalapeno, seeded,stem removed,and minced, and more.

Yes, Peanut, Chicken and Soba salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Peanut, Chicken and Soba salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions