Saturday, October 16, 2010

Grilled Chicken with Soba Noodles and Cucumber Salad

This is a very easy dish. I have also made it with boneless pork ribs and it is just as tasty. I make a double recipe of the green salad because I love the flavor. It goes well the next day tossed with cottage cheese and a little leftover chicken for a light lunch.
The soba noodles can be a challenge to find down here in the suburbs but they are worth the effort. The earthy flavor of the noodles balance the meal. Sometimes I want to extend the dish into a healthier version. I then toss a handful each of raw chopped sugar snap peas and sliced carrots in with the chicken and noodles just before adding the sauce. The color is vibrant and the crunch is delightful.
I found this dish online from Kitchen Daily
Here is the recipe!

Spicy Peanut Sauce
1/2 cup sesame oil, toasted
4 each garlic cloves, minced
1 tablespoon fresh ginger, minced
1 tablespoon sriracha sauce
3 tablespoons honey
1/2 cup peanut butter
2 tablespoons lemon juice
1/4 cup low sodium soy sauce
1/4 cup hot water
Chicken and Noodles
4 Cups chicken breast, grilled and shredded (about 3 single, medium sized chicken breasts)
1/2 Pound soba noodles
Green Salad
1/2 hothouse cucumber, thinly sliced
3 ribs celery, thinly sliced on the bias
1 cup cilantro, chopped
3 scallions, thinly sliced on the bias
1 tablespoon rice vinegar

Spicy Peanut Sauce
In a small saute pan, heat sesame oil over low heat. Add garlic and ginger to gently fry until fragrant- about 1 minute. Pour into a blender and add all remaining sauce ingredients. Blend until smooth adding more hot water if necessary to achieve a rich saucy consistency.
Chicken and Noodles
Cook soba noodles according to package suggestions, drain and pour into a large mixing bowl. Add shredded chicken and dress with spicy chicken sauce. Toss gently to coat thoroughly with sauce.
Green Salad
In a small mixing bowl, combine the cucumber,celery, cilantro, and scallions. Toss gently with the vinegar to combine.

Divide the chicken and noodles among the bowls. Top with a handful of the salad.
Serve extra sauce on the side.
Serves 4-6 depending on the extras you may add!

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