Cooking Instructions
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Step 1
Freshly grate
Garlic (2 cloves)
and
Fresh Ginger (2.5 cm)
.
Step 2
Put the garlic and ginger in a small bowl.
Step 3
Add in
Sesame Oil (30 mL)
and
Honey (20 g)
.
Step 4
Add in
Creamy Peanut Butter (40 g)
and
Chili Garlic Sauce (10 g)
.
Step 5
Add in
Lime (1)
and
Soy Sauce (30 mL)
.
Step 6
Whisk thoroughly with a fork.
Step 7
Season
Chicken Thighs (455 g)
on one side with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 8
Heat a heavy-bottomed skillet over medium with
Canola Oil (15 mL)
. Working in batches and being careful not to overcrowd the skillet, place the chicken seasoned side down and cook for 5-7 minutes.
Step 9
Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
on the second side, and flip the chicken. Cook for another 5-7 minutes or until the internal temperature reaches 165 degrees F (75 degrees C). Set aside on a plate to cool.
Step 10
Meanwhile, chop the
Scallions (1 bunch)
into 1/4 inch pieces on the diagonal.
Step 11
Chop the
Fresh Cilantro (1 bunch)
.
Step 12
Chop the
Cucumbers (4)
into rounds.
Step 13
Bring a pot of water to a boil. Cook the
Soba Noodles (1 pckg)
by following the instructions on the package. Cook the
Edamame (100 g)
with the Soba Noodles (1 package) - they can be cooked together at the same time!
Step 14
When the chicken is cool enough to handle, use two forks to shred into bite-sized pieces.
Step 15
Drain and rinse the noodles and edamame in a colander.
Step 16
In the pot that you cooked the noodles, combine the chicken, noodles, edamame, and vegetables.
Step 17
Pour in the dressing over and toss to combine.
Step 18
Add in the
Sesame Seeds (20 g)
. Stir, and place in the refrigerator to cool. Serve cool!
