Beans & Legumes

Soba Noodle Chicken Salad & Sesame-Peanut Dressing

18 INGREDIENTS • 18 STEPS • 40MINS

Soba Noodle Chicken Salad & Sesame-Peanut Dressing

Recipe

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.

Soba Noodle Chicken Salad & Sesame-Peanut Dressing

Save

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

1 pckg

Soba Noodles

2 cloves

1 in

1 bunch

1 lb

or Chicken Breast

2 Tbsp

Sesame Seeds, toasted

1 cup

Edamame

4

1 bunch

Scallion

4 scallions per 2 servings

1 Tbsp

1

Lime, juiced

2 Tbsp

2 Tbsp

Sesame Oil, toasted

or Regular Sesame Oil

2 Tbsp

Creamy Peanut Butter

2 tsp

Chili Garlic Sauce

or Sriracha

to taste

to taste

Ground Black Pepper

1 Tbsp

Canola Oil

Nutrition Per Serving

VIEW ALL

Calories

707

Fat

46.7 g

Protein

57.5 g

Carbs

20.5 g

Soba Noodle Chicken Salad & Sesame-Peanut Dressing

Save

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!

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