CHICKEN SOBA SALAD WITH GINGER-PEANUT DRESSING
The dressing will definitely taste acidic and a bit salty before you toss it with the noodles. An intense dressing is needed to stand up to noodles. From Food Nouveau. Take note of the dressing's 6 tablespoons Japanese soy sauce. One tablespoon of the 6 may be replaced with one tablespoon of fish sauce for a much more complex flavor.
Provided by gailanng
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Bring a large pot of salted water to a boil. Cook soba noodles according to package instructions, stirring occasionally so they don't stick. Drain and rinse well under cold water.
- Make the dressing by combining all ingredients in a small food processor or blender and mix until dressing is smooth.
- In a large bowl, toss chicken with noodles, bell pepper, carrot, broccoli florets, bean sprouts, scallions and dressing. Add half the peanuts and sesame seeds and toss well. Serve in large bowls, each portion sprinkled with fresh ciilantro and the remaining peanuts and sesame seeds.
Nutrition Facts : Calories 440.6, Fat 21.6, SaturatedFat 4, Cholesterol 52.5, Sodium 1889.4, Carbohydrate 36, Fiber 2.2, Sugar 3.8, Protein 29.6
SOBA NOODLE SALAD WITH GINGER-PEANUT DRESSING
Soba are Japanese buckwheat noodles - you can find them at some grocery stores; if not, any Asian food store should have them. (The recipe originally called for ramen, but I just couldn't do that to people). I've also had good luck finding dried shiitake mushrooms at a reasonable price at Asian food stores. Prep time includes the final sitting time.
Provided by ChrisMc
Categories Vegetable
Time 57m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine all dressing ingredients in a small pan and whisk over low heat until smooth.
- Set aside.
- Trim the asparagus and cut into 2-inch pieces.
- Cut snow peas into thirds after pulling the strings.
- Cook the asparagus in boiling water for 3 minutes (time it!).
- Add the snow peas and cook another 30 seconds, then drain immediately in a colander and rinse with cold water until cool.
- Pat the vegetables dry and put into a bowl.
- Cut the pepper into 1/4 inch slices and slice the mushrooms thinly.
- Toss the pepper and mushrooms with the asparagus, peas, and bean sprouts as well as 3 tbs of dressing, then refrigerate.
- Bring a pot of water to a boil, break the soba noodles into halves or thirds, and cook until tender.
- Drain and rinse.
- Toss the noodles with the vegetable mix and the remaining dressing, then refrigerate for 15 minutes to let the flavors blend and the noodles absorb some of the dressing.
- Garnish with peanuts and serve.
Nutrition Facts : Calories 444.2, Fat 15.3, SaturatedFat 2.6, Sodium 1292.2, Carbohydrate 61.6, Fiber 6.6, Sugar 6.8, Protein 20.5
CHICKEN NOODLE SALAD WITH PEANUT-GINGER DRESSING
This is an easy salad for hot summer nights, and actually it's great year-round. You can substitute cooked roast beef slices or shrimp for the chicken.
Provided by Sherbg
Categories Salad 100+ Pasta Salad Recipes Chicken Pasta Salad Recipes
Time 55m
Yield 8
Number Of Ingredients 17
Steps:
- To make the dressing, place the peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, red pepper flakes, and 3 tablespoons of chicken broth together in a blender or bowl of a food processor. Blend until smooth. Season to taste with salt and pepper. Thin the dressing to your taste by adding more chicken broth or water.
- Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente, 8 to 10 minutes. Drain and place pasta into a large mixing bowl.
- Add the chicken, carrots, green onions, red pepper, celery, and cilantro to the bowl with the linguine. Pour the dressing over the noodle-chicken mixture and toss until mixture is evenly coated. Divide the salad among eight serving plates, and sprinkle peanuts over each serving.
Nutrition Facts : Calories 460.9 calories, Carbohydrate 51.6 g, Cholesterol 46.1 mg, Fat 15.8 g, Fiber 4.6 g, Protein 30.2 g, SaturatedFat 3.3 g, Sodium 745.4 mg, Sugar 6.8 g
CHICKEN AND MANGO SOBA SALAD WITH PEANUT DRESSING
Japanese buckwheat noodles are usually served cold or in a hot soup, but here, they're given a bright jolt of color and texture. Delightfully chewy soba noodles are combined with chicken, mango, snap peas, cucumber and a spicy peanut dressing for a great warm-weather lunch that's also picnic-friendly. Serve it alongside any grilled meat or fish, or leave the chicken out to make it vegetarian. To make this ahead, prepare all the salad components in advance, but wait until serving time to combine to keep flavors and textures vibrant.
Provided by Susan Spungen
Categories dinner, lunch, quick, noodles, poultry, vegetables, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Bring a large pot of water to a boil. In a medium bowl, whisk peanut butter, hot water, soy sauce, rice wine vinegar, sesame oil, ginger, lime juice and Sriracha until smooth. Season to taste with salt. Add sugar, if using, and stir. Set aside.
- Drop the snap peas into the boiling water and cook until they just turn bright green, about 30 seconds. Using a mesh strainer or a spider (leave the water in the pot), transfer to a colander and rinse under cold water until cool. Drain and slice each pea lengthwise into 2 or 3 pieces. Set aside.
- Return water to a boil and cook soba noodles according to package instructions. Drain and rinse under cold water until cool (if noodles get sticky, rinse again with cool water).
- In a large serving bowl, toss noodles with the chicken, mango and peanut dressing. Add two-thirds of the snap peas, cucumbers, cilantro and chiles, reserving the rest for garnish. Season to taste with salt and pepper.
- When ready to serve, top with remaining snap peas, cucumbers, cilantro and chiles and serve immediately.
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