Description
A vibrant and flavorful Spicy Peanut Soba Noodle Salad featuring tender chicken breast, crunchy vegetables, and a creamy, spicy peanut sauce. This dish combines the nuttiness of peanut butter with bold chili and fresh herbs for a refreshing and satisfying meal that can be served chilled or at room temperature.
Ingredients
Scale
Peanut Sauce
- 5 tablespoons peanut butter
- 5 tablespoons water
- 5 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons sesame oil (optional, for added flavor)
- 2 tablespoons honey
- Juice of 1 lime
- 1 clove garlic
- 1/4 cup chili sauce (like Sriracha, adjust to taste)
- 1/2 cup peanuts
Salad
- 1 lb chicken breast
- 1 red bell pepper, thinly sliced
- 3–4 cups chopped purple cabbage
- 10 ounces soba noodles
- 1/4 cup fresh cilantro or basil, chopped (to taste)
- 1/4 cup crushed peanuts (for topping)
Instructions
- Cook the chicken: Season the chicken breast with salt and pepper or preferred seasoning. Heat a skillet over medium heat and cook the chicken for about 6–8 minutes per side until thoroughly cooked and no longer pink inside. Remove from heat and let rest before slicing or shredding to maintain juiciness.
- Cook soba noodles: Prepare the soba noodles following the package instructions, usually boiling for 4-7 minutes until tender. Drain the noodles and rinse immediately under cold water to stop cooking and prevent sticking. Set aside to cool.
- Make the peanut sauce: In a blender or food processor, combine peanut butter, water, soy sauce, sesame oil, honey, lime juice, garlic, chili sauce, and peanuts. Blend until smooth and creamy. Adjust the consistency by adding more water if needed and tweak the spiciness to your preference.
- Assemble the salad: In a large mixing bowl, combine the cooled soba noodles, chopped purple cabbage, sliced red bell pepper, cooked chicken pieces, and fresh herbs such as cilantro or basil. Pour over the peanut sauce and gently toss everything together until the salad is evenly coated.
- Serve: Transfer the salad to serving bowls or plates. Top with crushed peanuts and additional herbs if desired. Serve chilled or at room temperature for best flavor and texture.
Notes
- You can substitute chicken breast with tofu or shrimp for a variation.
- Adjust the chili sauce quantity depending on your heat tolerance.
- Use tamari instead of soy sauce for a gluten-free option.
- Soba noodles contain buckwheat; check packaging for 100% buckwheat if strictly gluten-free.
- The salad can be prepared ahead and refrigerated for up to 24 hours; toss before serving to redistribute sauce.
