Chicken Soba Salad with Ginger-Peanut Dressing

Chicken Soba Salad with Ginger-Peanut Dressing // FoodNouveau.com

Serves 2 generously or 4 lightly

For the salad:
5 oz [140 g] dried soba noodles
1 cup [250 ml] cooked chicken, diced
½ red bell pepper, thinly sliced
1 medium carrot, julienned (about 2.5 oz [70g])
2.5 oz [70 g] broccoli florets
2 handfuls bean sprouts, thoroughly washed
2 scallions (green onions), thinly sliced
2 tbsp [30 ml] chopped peanuts
1 tbsp [15 ml] sesame seeds
Fresh coriander, chopped, to taste

For the dressing:
6 tbsp [90 ml] Japanese soy sauce
3 tbsp [45 ml] rice wine vinegar
2 tbsp [30 ml] peanut or canola oil
1 tbsp [15 ml] Asian sesame oil
1½ tbsp[22 ml] creamy peanut butter
1 small garlic clove, minced
1 tbsp [15 ml] fresh ginger, grated or finely minced
1 tsp [5 ml] sambal oelek (or 1 small red thai chili, minced)
1 tsp [5 ml] sugar

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 coriander and the remaining peanuts and sesame seeds.

Recipe Credit: Adapted from Jennifer Segal, Serious Eats

Download this recipe in PDF format - Food Nouveau

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