Chicken Soba Salad With Ginger Peanut Dressing Recipes

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CHICKEN SOBA SALAD WITH GINGER-PEANUT DRESSING



Chicken Soba Salad With Ginger-Peanut Dressing image

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

5 ounces dried soba noodles or 5 ounces spaghetti
2 cups cooked chicken, diced
1/2 red bell pepper, thinly sliced
1 medium carrot, julienned
2 1/2 ounces broccoli florets
2 handfuls bean sprouts, thoroughly washed
2 green onions, thinly sliced (white and green parts)
2 tablespoons peanuts, chopped
1 tablespoon sesame seeds
fresh cilantro, chopped, to taste
6 tablespoons Japanese soy sauce (can substitute 5 T soy sauce and 1 T fish sauce)
3 tablespoons rice wine vinegar
2 tablespoons peanut oil or 2 tablespoons canola oil
1 tablespoon sesame oil
1 1/2 tablespoons creamy peanut butter
1 small garlic clove, minced
1 tablespoon fresh ginger, grated
1 teaspoon sambal oelek (optional) or 1 small red Thai chile, minced (optional)
1 teaspoon sugar (or honey to taste)

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 Noodle Salad with Ginger-Peanut Dressing image

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

2 tablespoons ginger, minced
1/4 cup sweet rice wine (mirin)
1 tablespoon turbinado sugar or 1 tablespoon brown sugar
1/4 teaspoon sea salt
3 tablespoons peanut butter
1/4 teaspoon cayenne pepper
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 lb asparagus
2 ounces fresh snow peas
1 red bell pepper
3 ounces shiitake mushrooms
1 cup bean sprouts, rinsed
8 ounces soba noodles
1/4 cup roasted peanuts, chopped

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



Chicken Noodle Salad with Peanut-Ginger Dressing image

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

⅓ cup smooth peanut butter
¼ cup soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon Asian garlic-chili sauce
1 tablespoon brown sugar, packed
1 tablespoon finely chopped fresh ginger root
⅛ teaspoon red pepper flakes
3 tablespoons low-sodium chicken broth
salt and ground black pepper to taste
1 (16 ounce) package uncooked linguine pasta
3 ½ cups cooked chicken, cut into strips
1 cup julienne-sliced carrot
6 green onions, chopped
1 red bell pepper, seeded and cut into strips
1 celery rib, thinly sliced
½ cup fresh cilantro leaves, chopped
½ cup chopped roasted peanuts, for garnish

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



Chicken and Mango Soba Salad With Peanut Dressing image

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

1/2 cup smooth peanut butter, natural or regular
1/4 cup hot water
3 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 tablespoon finely grated fresh ginger
1 tablespoon lime juice (from 1 lime)
1/2 teaspoon Sriracha or other hot sauce
Kosher salt and black pepper
1/2 teaspoon granulated sugar (optional)
10 ounces sugar snap peas (about 2 cups)
8 ounces soba noodles
2 cups shredded cooked chicken
1 small or 1/2 large mango, peeled and thinly sliced
2 mini cucumbers, thinly sliced (or 1/2 English cucumber)
1 cup loosely packed fresh cilantro leaves
2 Fresno chiles, thinly sliced

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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