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Soba Noodle Chicken Salad & Sesame-Peanut Dressing
Recipe

18 INGREDIENTS • 18 STEPS • 40MINS

Soba Noodle Chicken Salad & Sesame-Peanut Dressing

4.8
12 ratings
Community Pick
Community Pick
It's that good! This Thai noodle salad is great made ahead, keeps well for 3-4 days -perfect for midweek meals and lunches.
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Soba Noodle Chicken Salad & Sesame-Peanut Dressing
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Curious Fig
Armed with figs and curiosity, I pack combine my love of food an amazing culinary journey!
It's that good! This Thai noodle salad is great made ahead, keeps well for 3-4 days -perfect for midweek meals and lunches.
40MINS
Total Time
$12.87
Cost Per Serving
Ingredients
Servings
2
us / metric
Soba Noodles
1 pckg
Soba Noodles
Garlic
2 cloves
Chicken Thigh
1 lb
Chicken Thigh
or Chicken Breast
Sesame Seeds
2 Tbsp
Sesame Seeds, toasted
Edamame
1 cup
Edamame
Scallion
1 bunch
Scallion
4 scallions per 2 servings
Honey
1 Tbsp
Lime
1
Lime, juiced
Soy Sauce
2 Tbsp
Sesame Oil
2 Tbsp
Sesame Oil, toasted
or Regular Sesame Oil
Creamy Peanut Butter
2 Tbsp
Creamy Peanut Butter
Chili Garlic Sauce
2 tsp
Chili Garlic Sauce
or Sriracha
Salt
to taste
Canola Oil
1 Tbsp
Canola Oil
Nutrition Per Serving
VIEW ALL
Calories
707
Fat
46.7 g
Protein
57.5 g
Carbs
20.5 g
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Soba Noodle Chicken Salad & Sesame-Peanut Dressing
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Curious Fig
Armed with figs and curiosity, I pack combine my love of food an amazing culinary journey!
Cooking InstructionsHide images
step 1
Freshly grate Garlic (2 cloves) and Fresh Ginger (1 in).
step 1 Freshly grate Garlic (2 cloves) and Fresh Ginger (1 in).
step 2
Put the garlic and ginger in a small bowl.
step 2 Put the garlic and ginger in a small bowl.
step 3
Add in Sesame Oil (2 Tbsp) and Honey (1 Tbsp).
step 3 Add in Sesame Oil (2 Tbsp) and Honey (1 Tbsp).
step 4
Add in Creamy Peanut Butter (2 Tbsp) and Chili Garlic Sauce (2 tsp).
step 4 Add in Creamy Peanut Butter (2 Tbsp) and Chili Garlic Sauce (2 tsp).
step 5
Add in Lime (1) and Soy Sauce (2 Tbsp).
step 5 Add in Lime (1) and Soy Sauce (2 Tbsp).
step 6
Whisk thoroughly with a fork.
step 6 Whisk thoroughly with a fork.
step 7
Season Chicken Thigh (1 lb) on one side with Salt (to taste) and Ground Black Pepper (to taste).
step 7 Season Chicken Thigh (1 lb) 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 (1 Tbsp). Working in batches and being careful not to overcrowd the skillet, place the chicken seasoned side down and cook for 5-7 minutes.
step 8 Heat a heavy-bottomed skillet over medium with Canola Oil (1 Tbsp). 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 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 Scallion (1 bunch) into 1/4 inch pieces on the diagonal.
step 10 Meanwhile, chop the Scallion (1 bunch) into 1/4 inch pieces on the diagonal.
step 11
Chop the Fresh Cilantro (1 bunch).
step 11 Chop the Fresh Cilantro (1 bunch).
step 12
Chop the Cucumbers (4) into rounds.
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 (1 cup) with the Soba Noodles (1 package) - they can be cooked together at the same time!
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 (1 cup) 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 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 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 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 17 Pour in the dressing over and toss to combine.
step 18
Add in the Sesame Seeds (2 Tbsp). Stir, and place in the refrigerator to cool. Serve cool!
step 18 Add in the Sesame Seeds (2 Tbsp). Stir, and place in the refrigerator to cool. Serve cool!
Tags
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Dairy-Free
Budget-Friendly
Brunch
Asian
Lunch
Shellfish-Free
Japanese
Salad
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