My apologies for the long absence and lack of posts- June was kind of a busy month for me. I traded my ski boots and apron for cowboy boots and wedding dress. Yes, I got married! It was a beautiful day surrounded by friends and family. Now that the craziness is over and I have lots of new kitchen gadgets… I’m back at it! We are in the middle of a horrible heat wave here in the mountains, which means my desire to be anywhere near a stove or hot flame is nonexistent. That is why this chilled soba noodle salad is perfect for a hot & humid summer night! This also makes great leftovers for lunch or is perfect for beach picnics and mountain side concerts! Enjoy!
Spicy Peanut & Chicken Soba Noodle Salad (Click for printer friendly version)
Recipe By Ski Boots in the Kitchen (Serves 4-6)
- 1 rotisserie chicken, meat removed from the bones and shredded (I do this with my hands, its easier)
- 1 large bell pepper or 8 mini sweet peppers like the ones above, chopped
- 1/2 a large English cucumber, chopped
- 1/2 a package buckwheat soba noodles
- 2-3 Tablespoons chopped cilantro
- 3 tablespoons peanut oil
- Green onions for garnish
- Raw peanuts for garnish, chopped
- Salt and Pepper to taste
Spicy Peanut Sauce
- 1/4 cup creamy peanut butter
- 1/4 cup rice vinegar or white wine vinegar
- 2-3 teaspoons Sriracha (you can add more or less depending on your spice tolerance)
- 2 tablespoons soy sauce
- Juice from 1/2 a lime
- Salt and Pepper
- Chop the peppers, cucumbers and cilantro, set aside.
- Pull chicken from the bone and allow to cool on a plate while the water for the soba noodles is coming to a boil.
- Cook soba noodles according to the directions on the package (Don’t over cook them! they cook very fast!)
- While soba noodles are cooking, in a small bowl, whisk together all the ingredients for the spicy peanut sauce. If the sauce seems too pasty and thick, add a little water and continue mixing to thin it out (it should be the consistency of a creamy salad dressing)
- When the noodles are done cooking, drain them and rinse them under cold water. Transfer the noodles to a large bowl and toss with peanut oil immediately to avoid them from sticking together.
- Add chicken, veggies, cilantro, peanut sauce and toss together. Season with salt and pepper to taste. Cover and refrigerate or serve immediately.
- Garnish with green onions and chopped peanuts.
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