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Soba Noodles with Chicken + Peanut Ginger Sauce
Serves 2 (smallish portions) or 1 (largish portion)
adapted from Runners World
Ingredient
- 2 Tablespoons Soy Sauce
- 2 teaspoons Sesame Oil
- 1 Tablespoon Nut Butter, I used almond
- 4 teaspoons White Wine Vinegar
- 1 teaspoon Freshly Grated Ginger
- 1 Garlic Clove, minced
- 3 Ounces Soba Noodles, dry (if bundled, one bundle)
- 1 Cup Frozen Peas
- 1/2 Cup Cooked Chicken, shredded. Warm or room temperature ( rotisserie chicken from grocery to the rescue)
- 2 Tablespoons Sesame Seeds
- 2 Tablespoons Peanuts, roughly chopped
- salt and pepper to taste
Bring a large pot of salted water to a boil. While waiting for water to boil, whisk together sauce. In a small bowl, whisk together soy sauce, sesame oil, nut butter, white wine vinegar, grated ginger, and garlic. Set aside.
Once water is boiling, add soba noodles and cook according to package directions, which is to boil for about 5 minutes. (they cook faster than regular pasta) During the last minute or two of cooking, add peas. Drain soba noodles and peas and rinse with hot water until the water runs clear. Do not skip this because your noodles will become a clump if left unrinsed. Drain again.
In a serving dish, combine noodles, peas, shredded chicken, and sauce. Toss to combine. Garnish with chopped peanuts and sesame seeds.
This is excellent warm or cold the next day, once the flavors have really had time to settle in.
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