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.
CHILLED PEANUT CHICKEN NOODLE SALAD
Poaching chicken in a peanut butter broth brings nuttiness into each bite. The flavorful poaching liquid then becomes the base for the dressing in this light, easy noodle salad.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- START THE WATER: Bring a large pot of salted water to a boil.
- POACH THE CHICKEN: Bring 1 1/2 cups water to a simmer in a medium skillet. Whisk in the peanut butter, then add the chicken. Cook over medium-low heat at a bare simmer until just cooked through, 3 to 5 minutes. Use a slotted spoon to transfer the chicken to a plate; continue to simmer the sauce until thickened and reduced by about half, about 5 minutes. Take off the heat and whisk in the vinegar, soy sauce, Sriracha, and scallions. Cool slightly.
- COOK THE NOODLES: Add the rice noodles to the boiling water and cook until almost tender, about 3 minutes. Drain and rinse under cold water to cool. Drain the noodles very well, tossing with tongs to release as much water as possible. Snip the noodles with scissors a few times to cut the long strands.
- TOSS THE SALAD: Toss the noodles with the romaine, cucumbers, bell pepper, half of the cilantro, and just enough dressing to coat. Season with salt. Divide among 4 bowls and top with the chicken. Drizzle the remaining dressing over the top and garnish with the remaining cilantro. Serve with lime wedges.
PEANUT, CHICKEN AND SOBA SALAD
I love these chicken salads with the peanut sauces, I can't try enough of them! This is one from Emeril.
Provided by Miss Erin C.
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Bring a large pot of water to a boil.
- Add the noodles and cook until tender, about 7 minutes.
- Drain in a colander and rinse under cold running water.
- Drain and transfer to a large bowl.
- Toss with 1 tablespoon of the sesame oil, cover and refrigerate.
- In the bowl of a food processor, combine 2 tablespoons of the green onions, the jalapenos, garlic, and ginger, and process on high speed.
- Add the remaining 2 tablespoons of sesame oil, the peanut butter, soy sauce, chicken stock, cilantro, fish sauce, sherry, lime juice, sugar, and pepper flakes.
- Toss the sauce to taste with the noodles.
- To serve, toss the noodles with the chicken strips, bell pepper, cucumber, peanuts, and remaining 2 tablespoons of green onions, and serve.
Nutrition Facts : Calories 479, Fat 20.2, SaturatedFat 3.6, Cholesterol 23.1, Sodium 1726.8, Carbohydrate 53.3, Fiber 2.4, Sugar 5.1, Protein 25.9
COLD NOODLE SALAD WITH SPICY PEANUT SAUCE
Soba, Japanese buckwheat noodles, are ideal for salads because they taste particularly great when served cold. Crunchy vegetables are highlighted here, adding lots of crisp, fresh texture. Substitute with any raw vegetables you have on hand, such as cabbage, carrot, fennel, asparagus, broccoli or cauliflower. The spicy peanut sauce is very adaptable: If you don't want to use peanut butter, you can use any nut or seed butter, like cashew, almond, sunflower or even tahini. Both the soba and the peanut sauce can be prepared ahead of time and stored in the fridge overnight, but wait to combine them until you are ready to eat for the best texture and consistency. The peanut sauce thickens as it sits, so add a tablespoon or two of water to loosen it up, if necessary.
Provided by Hetty McKinnon
Categories dinner, weekday, noodles, main course
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
- Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
- Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
- Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
- When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.
PEANUT CHICKEN SOBA SALAD
Make and share this Peanut Chicken Soba Salad recipe from Food.com.
Provided by viking
Categories Asian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine first 4 ingredients in a medium saucepan; bring to a boil.
- Cover, remove from heat, and let stand 15 minutes or until chicken is done.
- Remove chicken from pan, and discard peppercorns, bay leaf, and cooking liquid.
- Shred chicken, place in a large bowl.
- Combine vinegar and next 5 ingredients (vinegar through salt), stirring with a whisk.
- Pour over chicken, let stand 5 minutes.
- Add soba noodles and the next 4 ingredients (noodles through chopped basil) to chicken mixture, and toss well.
- Sprinkle with peanuts and garnish with lime slices if desired.
SOBA WITH CHICKEN AND PEANUT SAUCE
Categories Chicken Garlic Nut Onion Pasta Soy Vegetable Quick & Easy Dinner Lunch Peanut Gourmet Dairy Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cut chicken into 1/2-inch-wide strips, then cook in a 5- to 6-quart pot of boiling salted water , stirring occasionally, until just cooked through, 1 to 2 minutes. Transfer chicken with a slotted spoon to a bowl (drain any excess liquid), reserving water in pot.
- Return water to a boil, then cook noodles, stirring occasionally, until just tender, 4 to 8 minutes. Reserve 3/4 cup noodle-cooking water and drain noodles in a colander. Rinse noodles under cold water to stop cooking, then drain well.
- While noodles cook, cut cucumber lengthwise into julienne strips, slicing until you reach core, then rotating cucumber a quarter turn, continuing to slice and rotate until left with nothing but core. Pat dry.
- Whisk together peanut butter, soy sauce, sesame oil, chile paste, and reserved cooking water until smooth.
- Divide noodles among large serving bowls. Spoon about 1/4 cup peanut sauce over noodles in each bowl, then divide chicken, cucumber, and scallions among bowls. Serve immediately with remaining sauce and additional chile paste. Stir noodles just before eating.
More about "peanut chicken and soba salad recipes"
THAI SOBA NOODLE SALAD WITH PEANUT GRILLED CHICKEN
From wholeandheavenlyoven.com
Servings 6Calories 385 per servingTotal Time 1 hr
- In a large bowl, whisk peanut butter, honey, soy sauce, vinegar, sesame oil, and ginger well about 1 minute until smooth. Season dressing with salt and pepper to taste.
- In a large serving bowl, combine noodles, carrots, pepper, cabbage, green onion, cilantro, and grilled chicken strips. Store in fridge until ready to serve.
PEANUT CHICKEN SOBA SALAD RECIPE | MYRECIPES
From myrecipes.com
5/5 (15)Calories 256 per servingServings 4
- Combine first 4 ingredients in a medium saucepan; bring to a boil. Cover, remove from heat, and let stand 15 minutes or until chicken is done. Remove chicken from pan, and discard peppercorns, bay leaf, and cooking liquid. Shred chicken; place in a large bowl.
- Combine vinegar and next 5 ingredients (vinegar through salt), stirring with a whisk. Pour over chicken; let stand 5 minutes. Add soba noodles and the next 4 ingredients (noodles through chopped basil) to chicken mixture, and toss well. Sprinkle with peanuts. Garnish with lime wedges, if desired.
SPICY PEANUT SOBA NOODLE SALAD - PINCH OF YUM
From pinchofyum.com
4.8/5 (79)Calories 344 per servingCategory Dinner
- Puree sauce ingredients in a food processor or blender. Add the peanuts last so you can control how chunky it is (I like to leave it a little more on the chunky side).
- Cook the chicken in a skillet over medium high heat. Season with salt and pepper. When the chicken is cooked through, set aside until cool enough to handle and shred the meat.
CHICKEN AND SOBA NOODLE SALAD WITH RED CURRY …
From thekitchn.com
QUICK PEANUT SOBA NOODLES - GIMME SOME OVEN
From gimmesomeoven.com
SOBA NOODLES WITH PEANUT CHICKEN RECIPE - IFOODREAL
From ifoodreal.com
SOBA NOODLE CHICKEN SALAD & SESAME-PEANUT DRESSING
From sidechef.com
CHICKEN AND SOBA NOODLE SALAD RECIPE - COOK WITH …
From cookwithcampbells.ca
COLD PEANUT SOBA WITH CHICKEN RECIPE - FOOD NETWORK
From foodnetwork.com
Author Food Network KitchenSteps 2Difficulty Easy
SOBA NOODLE SALAD WITH CREAMY PEANUT DRESSING - SOBA NOODLE …
From tablefortwoblog.com
SOBA NOODLE SALAD WITH PEANUT SAUCE RECIPE - PINTEREST
From pinterest.com
18 NOODLE AND PASTA SALAD RECIPES THAT'LL WIN YOU THE POTLUCK
From bonappetit.com
SPICY CHICKEN PEANUT SOBA NOODLE SALAD - SCALING BACK
From scalingbackblog.com
SOBA NOODLES WITH PEANUT CHICKEN RECIPE | BODI - BEACHBODY ON …
From beachbodyondemand.com
PEANUT CHICKEN SOBA SALAD - TODAY
From today.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
SOBA NOODLE SALAD WITH PEANUT SESAME SAUCE - LAUGHING SPATULA
From laughingspatula.com
SPICY SOBA NOODLES WITH CHICKEN IN PEANUT SAUCE RECIPE
From myrecipes.com
EASY LEFTOVER CHICKEN RECIPES FOR DINNER IN A RUSH - REAL SIMPLE
From realsimple.com
SPICY SOBA NOODLE SALAD WITH THAI-STYLE PEANUT DRESSING
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love