My husband refers to this dish as “girl food”. If there is not red meat involved he considers it a snack and not a meal.
I love soba noodles and peanut sauce makes everything taste good. I love the crunchy veggies in here along with the chicken. It’s all good.
This is a great dish to make with the leftover rotisserie chicken and it packs great for lunch the next day.
Bring a large pot of water to a boil. Add the soba noodles and edamame and cook as the noodle label directs. Reserve I cup cooking water, then drain the noodles and edamame and run under cold water until cool.
Whisk the peanut butter, vinegar, soy sauce, ginger, sesame oil and chili sauce in a large bowl. Add 1/2 cup of the reserved cooking water and whisk until smooth.
Add the noodles and edamame and chicken, season with salt and toss to combine (add more cooking water if necessary).
Divide among plates and top with cucumber and scallions.
Cold Peanut Soba Noodles with Chicken
Adapted from Food Network
12 ounces soba (buckwheat) noodles
1 cup frozen shelled edamame
1/2 cup peanut butter
2 Tablespoons rice vinegar (not seasoned)
2 Tablespoons soy sauce
2 teaspoons grated peeled ginger
1 teaspoon sesame oil
1 teaspoon Asian chili sauce (such as Sriracha)
Kosher salt
1 cup shredded rotisserie chicken
1 cup diced cucumber
1/2 cup chopped scallions
Bring a large pot of water to a boil. Add the soba noodles and edamame and cook as the noodle label directs. Reserve I cup cooking water, then drain the noodles and edamame and run under cold water until cool.
Whisk the peanut butter, vinegar, soy sauce, ginger, sesame oil and chili sauce in a large bowl. Add 1/2 cup of the reserved cooking water and whisk until smooth.
Add the noodles and edamame and chicken, season with salt and toss to combine (add more cooking water if necessary). Divide among plates and top with cucumber and scallions.
One Year Ago: Crab & Shrimp Nachos
Three Years Ago: Blue Sky Potatoes